1 qt Brussels sprouts

2 tb Butter

1/2 c Green onions, chpd

1 tb Flour

1/2 sl Bacon

1 1/2 ts Garlic, chpd

1 1/2 ts Parsley, chpd

1 c Water, reserved from cooking

1/2 ts Salt

1/8 Pepper

1/2 c Cheddar cheese, grated

2 1/2 tb Bread crumbs

Preheat oven 325 F. Wash and x bottom of brussels sprouts. Place in boiling water, enough to cover. Boil and simmer 10 mins or until tender. Drain and reserve 1 c hot liquid. Melt butter in sm skillet. Add green onions and saute 3 mins. Stir in flour and cook until flour is dissolved, 3 mins. Add bacon, garlic and parsley. Cook 3 mins more. Pour in reserved water. Add salt and pepper. Bring to a boil, stirring constantly until thickened to consistency of heavy cream Remove bacon from sauce. Place sprouts base down in a buttered casserole. Pour sauce over. Top wih grated cheese then breadcrumbs. Bake 30 mins or until top is browned.