Brussels Sprouts Parmesan Recipe

  • 32 ounces frozen Brussels sprouts
  • 1/4 cup butter
  • 2/3 cup mayonnaise
  • 2 tablespoons Lemon Juice
  • 1/2 teaspoon celery salt
  • 2 tablespoons Parmesan cheese
  • 1/2 cup sliced roasted almonds (optional)
Cook Brussels sprouts without salt but according to package directions. Place in a buttered 1 quart casserole and keep warm. Melt butter in saucepan; add mayonnaise, lemon juice, celery salt and cheese. Cook over medium heat until hot, stirring constantly. Do not boil. Pour over sprouts and sprinkle with sliced almonds.
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