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Wayne Post
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Buttery Brussels sprouts
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly ...
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly cookbook review.
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Easy Recipe



BUTTERY ONION CRUMB BRUSSELS SPROUTS CASSEROLE





  • 1/2 cup Country Crock Spread, divided




  • 2 cups chopped onions




  • 3/4 cup panko bread crumbs




  • 8 cups cooked Brussels sprouts (or thawed frozen), halved




  • 1 cup fat-free half and half






Preheat oven to 375 F. Melt 4 tablespoons Country Crock Spread over medium-high heat in large nonstick skillet and cook onion, stirring occasionally, until golden brown, about 8 minutes. Add crumbs; cook, stirring until lightly toasted, about 2 minutes; remove to bowl.







Melt remaining spread in same skillet. Add Brussels sprouts; toss. Stir in half and half and 1/2 the crumb mixture. Pour into shallow 2-quart baking dish. Sprinkle with remaining crumb mixture.







Bake 25 to 30 minutes or until bubbly around edges.







Serves 12.



— Brandpoint



 

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