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Creamy Brussels Sprouts

Print Recipe
Course Side Dish

Ingredients
  

  • 2 lb Brussels sprouts, trimmed and scored
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups milk
  • 3 1/2 cups Velveeta or American cheese, diced
  • 1 cup grated Parmesan cheese
  • 1 cup butter flavored cracker crumbs (like Ritz)
  • 2 Tbsp butter, melted

Instructions
 

  • Preheat oven to 350 degrees and butter a casserole dish well.
  • Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
  • Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the cheeses until melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat. In a small bowl, combine cracker crumbs and melted butter. Mix well to coat.
  • Pour sprouts into a greased casserole and cover with cracker crumbs. Place in preheated oven and bake until crumbs are crispy, about 15-20 minutes. Makes 15 servings. Enjoy!