Brussels Sprouts Casserole

• 2 pints Brussels sprouts (or 2 10-oz. frozen packages)
• 1 (8 ounce) can water chestnuts, drained
• 3 tablespoons butter
• 8 ounces sliced mushrooms
• 2 tablespoons flour
• 1/4 teaspoon pepper
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup toasted almond, sliced

1. Trim sprouts and cut an X in the stem of each. If sprouts are large, cut in half lengthwise.
2. Bring 1 inch of water to boil in a 3-qt. saucepan. Add sprouts, reduce heat to medium low, cover and simmer for 10 minutes or until fork tender. Drain.
3. Place sprouts in 1-1/2 quart baking dish; top with water chestnuts.
4. In same saucepan, melt butter and saute mushrooms until tender.
5. Stir in 2 tablespoons flour and pepper until well blended.
6. Gradually add milk, stirring, until blended. Keep stirring until mixture boils and thickens.
7. Remove from heat and stir in cheese until melted.
8. Pour mixture over sprouts in baking dish and sprinkle with almonds.
9. Bake at 350 for 20 minutes or until bubbly.

brussels, water chestnuts, butter, mushrooms, flour, pepper, milk, cheddar cheese, toasted almond

Taken from www.food.com/recipe/brussels-sprouts-casserole-335383 (may not work)