Brussels sprout casserole

Name: Brussels sprout casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Brussels sprouts; 7-10 Tbsp Salt; 2 Onions; 1 TABLESPOON Oil; 200 g Kabanossi; 2 Pears; 30 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 1/8 l Milk; 100 g Cream processed cheese preparation; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Branch Thyme

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Brussels sprouts
7-10 Tbsp Salt
2 Onions
1 TABLESPOON Oil
200 g Kabanossi
2 Pears
30 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
1/8 l Milk
100 g Cream processed cheese preparation
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Branch Thyme

Directions

1
Clean and wash the Brussels sprouts. Cook for 15 minutes in boiling salted water, drain. Peel the onions, cut into slices and fry briefly in hot oil. Halve Kabanossi crosswise, cut lengthwise into thin slices.
2
Pears wash, halve, remove core. Cut pears into thin slices. Layer prepared ingredients in an ovenproof dish. Heat the fat in a pot. Sauté flour in it. Deglaze with stock and milk.
3
Stir in cheese. Season to taste with salt, pepper and nutmeg. Wash the thyme, pluck the leaves from the stems and add to the sauce. Spread the cheese sauce over the Brussels sprouts. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 15 minutes and serve.