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Ingredientes
- 2 (10 ounce) pkg. frzn brussel sprouts (4 c.)
- 3 hard boiled large eggs, sliced
- 1 c. shredded sharp cheese (4 ounce)
- 1/4 c. lowfat milk
- 1 can cream of mushroom soup
- 1/2 c. corn flake crumbs
- 2 T melted butter
Direcciones
- Cook sprouts according to directions except omit salt. Drain half large sprouts. Place in 10 x 7 x 2 inch baking dish. Arrange large eggs atop of sprouts. Sprinkle cheese all over. Blend together lowfat milk and soup. Pour over casserole. If you like, put together crumbs and butter and sprinkle atop. Bake at 350 degrees for 25-30 minutesNOTES: Instead of corn flakes topping, use canned French fried onions. Heat mushroom soup and lowfat milk before pouring over casserole. Fresh cooked sprouts may be used.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 175 | 55% |
| Total Fat 19.78g | 25% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 790mg | 33% |
| Potassium 640mg | 18% |
| Total Carbs 21.04g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.45g | 4% |
| Protein 17.49g | 28% |
