| | Directions | | 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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| Ingredients | | - |  | 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) |
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