A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Brussels Sprouts Polonaise
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- #61196
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound Brussels sprouts
2 tablespoons butter
1/4 cup fine dry bread crumbs
1 hard-cooked egg, finely chopped
2 tablespoons snipped parsley
directions
Cut large sprouts in half. Cook, covered, in boiling, salted water 10 to 15 minutes or until just tender. Drain.
Heat butter until lightly browned. Blend in crumbs, egg and parsley. Spoon over sprouts and toss lightly.
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Nutritional data has not been calculated yet.
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