Brussels Sprouts Casserolle

400 g brussels sprouts
200 g fresh cottage cheese
200 ml sour cream
1 egg
bred crumbs
salt, pepper
oil

 

Clean well brussels sprouts and cut with knife each piece.
Put it to cook in plenty of salted boiling water.
Before brussels sprouts get soft, drain them.
Mix cottage cheese with egg, sour cream, salt and pepper.
Mix cheese with brussels sprouts and all pour into a baking dish.
Align the top and sprinkle with bread crumbs.
Drizzle with oil.
Bake in a preheated oven at 180C until golden brown.

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