Brussels sprouts casserole

Name: Brussels sprouts casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1/2 l low-fat milk; 1/8 l Vegetable broth (instant); 1 package (450 g) frozen Brussels sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g cubed lean ham; 50 g Grated cheese from Gouda and Mozzarella (16% fat); 2 stem(s) Parsley; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
1/2 l low-fat milk
1/8 l Vegetable broth (instant)
1 package (450 g) frozen Brussels sprouts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g cubed lean ham
50 g Grated cheese from Gouda and Mozzarella (16% fat)
2 stem(s) Parsley
7-10 Tbsp Grease

Directions

1
Peel, wash and slice the potatoes. Bring milk and stock to the boil, add potato slices and cook over medium heat for about 15 minutes. Cook Brussels sprouts in boiling salted water for about 10 minutes, drain. Add sprouts to the potatoes, season with salt, pepper and nutmeg. Pour into a greased casserole dish.
2
Sprinkle with ham and cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Wash the parsley and chop it, except for a little bit for garnishing. Sprinkle casserole with parsley and garnish