Fast Rosebud Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g Brussels sprouts
- 250 g ham, cooked
- 250 g cheese (Gouda)
- 200 g crème fraîche
- 30 g hazelnuts, shaved
- salt
- nutmeg
Print Recipe
Pin Recipe Instructions
- Put the Brussels sprouts in boiling salted water (tip: with a little sugar - takes away the bitter taste) and cook for about 8 minutes until they are firm to the bite.
- Cut the cooked ham into fine strips. Roughly grate the cheese and mix with the crème fraîche.
- Put the drained Brussels sprouts in a greased baking dish. Sprinkle some nutmeg on top. Spread the ham strips on top. Spread the cheese and crème fraîche mixture on top and sprinkle with the nuts.
- Bake the Brussels sprouts in the preheated oven at 250 degrees for 10 minutes on the second shelf from the bottom.
- Tastes delicious as a side dish or in the evening with a slice of toast.
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