January 16, 2010 PCC Farm Tour Lunch

Brussels Sprouts Casserole

4 cups cubed and dried bread (any mixture or type)

1 large onion, chopped

2 Tbsp. butter (can use ½ oil, ½ butter)

1 Tbsp. ground or dried rosemary, OR 2 Tbsp. fresh, minced

Salt to taste

2 cups milk, or more as needed

2 eggs

Grated cheddar cheese

6 to 8 cups Brussels sprouts, halved

Pumpkin or sunflower seeds to sprinkle on top

This dish may be prepared in a skillet on the stovetop, or baked in the oven.

Wash and trim Brussels sprouts, cutting large ones in half or quarters.

Heat butter in large skillet and sauté onion and rosemary.

Add bread and continue cooking until bread starts to absorb moisture.

Blend milk and egg.

Add Brussels sprouts and blended milk/egg mixture to bread in pan and cover.

Cook at medium temperature until Brussels sprouts are tender but not overcooked.

Sprinkle with cheese and top with seeds.

Remove from heat. Let sit for a few minutes before serving.

You can also double this and cook in a large casserole dish with lid in oven.

Sauté onions with rosemary and bread, then add remaining ingredients, cover, and bake until Brussels sprouts are tender.

Then remove cover and broil a couple of minutes to brown top.