Brussels sprout casserole

Ingredients for 2 servings:

• 4 potatoes
• 1 pack of frozen Brussels sprouts (preferably small, 300g) or 400g fresh Brussels sprouts
• 2 tbsp semi-skimmed processed cheese (e.g. Schmelzi from Du Darfst)
• 1 ½ tsp vegetable broth (powder)
• 2 tbsp Parmesan
• some nutmeg
• pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

WW: 4 P., delicious and low in fat

Boil the potatoes with their skins on, let them cool slightly, peel them, slice them, and place them in an ovenproof dish. Trim the fresh Brussels sprouts, cook the frozen Brussels sprouts (still thawed) in boiling water until tender, and add 1 teaspoon of vegetable stock powder to the cooking water. Mix 2 tablespoons of processed cheese with three-quarters of a cup of hot water and half a teaspoon of stock powder, season with nutmeg and pepper. Place the drained Brussels sprouts on the potatoes, pour the cheese sauce over them, and sprinkle with 2 tablespoons of Parmesan cheese. Bake in the oven at 200-250°C for about 15-20 minutes, until the sprouts are lightly browned. If that’s too frugal for you, use broccoli instead of Brussels sprouts and make the sauce with egg and a little low-fat milk (7 points).