Brussels Sprouts and Celery Casserole


1 quart Brussels sprouts
1 bunch celery, cut in 1-inch cubes
2 cups Alfredo sauce
1 cup sour cream
1/2 cup breadcrumbs
1/2 cup sliced almonds
1 tablespoons chopped fresh parsley


Clean the Brussels sprouts, cutting off the stem ends and removing any wilted leaves. Boil the vegetables in salted water to which you have added a little lemon juice for about 15 minutes or until almost tender. Drain, and put the vegetables in a buttered, ovenproof casserole. Combine the Alfredo sauce and sour cream and pour over the vegetables. Combine breadcrumbs, almonds, and parsley and sprinkle on top. Bake in a 350 degrees F oven for about 10 minutes before serving.


Serves 6

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