Vegetables > Brussels Sprouts >
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Brussels Sprouts & Artichoke Casserole
one 10 ounce package of frozen Brussels sprouts in butter sauce
one 14 ounce can of artichoke hearts, drained
1/2 cup of mayonnaise
2 teaspoons of lemon juice
1/4 teaspoon of celery salt
1/4 cup of grated Parmesan cheese
1/4 cup of sliced almonds
Cook Brussels sprouts according to package directions.
Arrange Brussels sprouts and artichoke hearts in a lightly greased 1 quart casserole. Set aside.
Combine mayonnaise, lemon juice, and celery salt; spoon over vegetables, and sprinkle with Parmesan cheese and almonds.
Bake at 325ºF. for 20 minutes or until thoroughly heated. 4 servings |
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