Serves: 10
Total Calories: 193

3 (8-ounce) packages brussels sprouts frozen
1 (16-ounce) package frozen small onion
3 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon chicken bouillon
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
dash red bell pepper ground
4 ounces American cheese sharp, cubed
1/4 cup Parmesan cheese grated
1 (2-ounce) jar pimiento sliced, drained
3/4 cup bread crumbs soft
3 tablespoons Parmesan cheese grated

Lightly grease a 2 1/2 -quart baking dish. Cook Brussels sprouts and onions separately according to package directions drain well. Transfer to baking dish set aside.

In a medium saucepan over medium heat, melt butter or margarine. Add flour. Cook and stir for 1 to 2 minutes. Add milk, bouillon granules. Worcestershire sauce, dry mustard and red pepper. Stirring, bring to a boil and boil until thickened. Remove from heat. Add American cheese and 1/4 cup Parmesan cheese, stirring until cheeses are melted. Stir in pimientos. Pour over vegetables in baking dish. If making ahead, cover and set aside up to 2 hours.

In a small bowl, stir together bread crumbs and 3 tablespoons Parmesan cheese. Sprinkle over sauce. Bake, uncovered, in a preheated 375° oven for 15 to 20 minutes or until bubbly and top is lightly browned.

Nutritional Facts:

Serves: 10
Total Calories: 193
Calories from Fat: 83

More Recipes from the Gold Star Collection Cookbook:
Broccoli Casserole
Brussels Sprouts And Onions Au Gratin
Country Green Beans
Creamed Peas Deluxe
Fresh Corn Fritters
Galveston Baked Rice
Herbed Peas And Mushrooms
Orange-Honey Glazed Carrots
Ruby Applesauce
Snowy Mashed Potatoes
White Sauce And Peas