TERRI's StoryMy best friend shared this recipe with me and we make it all the time for Thanksgiving with the delicious sprouts from the garden. I provide the sprouts and she provides the rest! What a deal!
My husband doesnt really like this veggie but he sure eats them up in this recipe.
frozen brussels sprouts (or 1 1/2 lbs fresh)
1 1/2 stick
1 1/2 c
stuffing mix, herb-seasoned
garlic powder or 2 cloves fresh garlic, chopped
mozzarella cheese, grated
salt and pepper
1Cook Brussels sprouts until tender. Drain.
2Melt butter in skillet and cook mushrooms, onions, fresh garlic if using and almonds until browned.
3Add stuffing gradually, turning to coat. Add seasonings and stir until mixture is lightly tossed.
4Gently fold in cooked sprouts and put into a 2 quart casserole.
5Cover with cheese and bake 30-45 minutes at 350F.