1 10 Oz. Pkg Frozen Brussel Sprouts
3 Tablespoons Butter
1/4 Cup Flour
1/2 Teaspoon Salt
1/8 Teaspoon Freshly Ground Pepper
1 Cup Milk
1 Teaspoon Grated Onions — or to taste
4 Eggs — separated
1 Cup Mozzarella Cheese — grated
Cook sprouts, drain, and chop. Melt butter and add flour, salt, and pepper. Add milk and onion and stir until thickened. Beat egg yolks and add to warm sauce. Add cheese and cook for one minute, stirring constantly. Add sprouts and remove from heat. Beat egg whites until stiff and fold into hot mixture. Turn into ungreased 2-quart souffle dish. Bake at 300? for 1 1/2 hours and serve immediately.
Serves: 4 to 6
Source: “Mountain Measures” –Junior Leauge of Charleston, WV ed. 1974