BEAN AND BRUSSELS SPROUTS CASSEROLE

BEAN AND BRUSSELS SPROUTS CASSEROLE

Recipe By :Diana from IL
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Vegetables-Brussel Sprouts

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 lb Brussel sprouts -- 454g
8 ozs frozen French cut green beans -- 250g
1 can waterchestnuts -- (8 oz) 240g sliced
SAUCE:
1/2 cup half and half
8 oz low fat cream cheese -- 250g
1/2 cup grated Cheddar cheese
1 Dash salt and nutmeg
grated cheddar cheese -- for garnish

Directions:

1. Wash the Brussels sprouts and cut off yellow leaves.
2. Combine spruts and green beans in saucepan with 1/2 cup boiling salted water. Cover and cook for 5 min. until vegetables are juxt cooked through and still bright green.
3. Add water chestnuts and cook 1-2 min. longer or until heated through. Drain and keep hot in serving bowl.
4. Meanwhile, prepare sauce by heating half-and-half in saucepan.
5. Add the cheeses and cook over low heat, stirring, until well combined and heated through.
6. Add salt and nutmeg. Pour hot sauce over vegetables.
   
7. Sprinkle with grated cheese and serve immediately.
   

Per Serving (excluding unknown items): 313 Calories; 28g Fat (78.8%
calories from fat); 10g Protein; 7g Carbohydrate; 2g Dietary Fiber;
88mg Cholesterol; 338mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@...
web site www.carb-lite. au.com
Over 5,000 Low Carb recipes in Master Cook Format