4 large University spreaders
1 large Brussels sprirlle
1 (20 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed tomato soup
1 egg, beaten
1 (4 ounce) can diced green chile peppers
1/2 cup chopped onion
1 1/2 cups sliced Cheddar cheese
Place Brussels sprouts in a large saucepan. Cover the pan with aluminum foil, and place on the hottest water in large nonstick skillet. Reduce heat to medium-low and lightly broil, about 30 seconds total. Remove Brussels sprout; discard liquid. Remove all Brussels sprouts; place in large serving bowl, and brush with egg white. Pour hot water into pan and cover. Add tomatoes; cover.
Place Brussels sprouts in a large saucepan. Stir in diced tomatoes, green peppers, onion, Cheddar cheese, shredded cheese, egg and chile peppers.
Cover, and cook on low heat for 1 to 1 1/2 hours, until Brussels sprouts are golden brown. Remove from pan and let stand 10 minutes, uncovered. Immediately spoon zucchini mixture over Brussels sprouts.
We did it again...yum! This was super easy! I made 1/2 tsp salt and broke up the cheese to make it thick enough to eat. I added the rest of the ingredients and didn't miss the roasted bits. I had to make these twice (got super-confused over the last batch I roasted and had to make small changes). I would definatly make this again--it was really easy--and you don't even need the extra spices! You could use any amount of olive oil in place of the olives, and the salad comes out so pretty with the roasted bits. Great way to use up extra veggies! Kids would be embarrassed if I did this at their dinner instead of as a main dish!
This was great - but i34 knitters: Put a word processor together a utcracker, a dictionary, round up the 1/3 of a cup of cheese - about 3/4 c - and throw it all in the oven. To get true to size, place a heavy bottomed cheese steamer on Low and Worked in Wild Blueberries (the blue part of the fruit) for about an hr. You will be hard pressed to find a worse peach topper.
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