Ingredients
1
carton (32 oz) Progresso™ vegetable broth
2
lb Brussels sprouts, trimmed, quartered
1/4
cup butter
1/4
cup Gold Medal™ all-purpose flour
1
cup heavy whipping cream
1
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground nutmeg
1 1/2
cups shredded Swiss cheese (6 oz)
1/2
cup Progresso™ plain panko crispy bread crumbs
1/4
cup grated Parmesan cheese
2
tablespoons butter, melted
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
Pour sauce over Brussels sprouts.
In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.
