Title: Brussels Sprouts Casserole
Categories: Side Jewish Passover Vegetable
Yield: 4 Servings

1 1/2	lb	Brussels sprouts
1	md	Onion, sliced
		Olive oil
5	md	Tomatoes, sliced
1/2	c	Water
1	c	Soy cheese, shredded

Saute onion in olive oil until transparent. Arrange brussels sprouts in casserole with onions & tomatoes. Cover with water. Cover & bake at 325F for 45 minutes. When sprouts are tender, sprinkle with the cheese & brown under the broiler.

Rose Sue Berstein in Arthur Waskow, "Seasons of Our Joy"

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