Saucy Brussels Sprouts

Trim Brussels sprouts; cut X in base of each. In large saucepan of boiling water, cook Brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 10-cup (2.5 L) casserole dish.

In saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 8 to 10 minutes or until softened. Stir in flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 3 to 5 minutes or until thickened. Remove from heat. Stir in half of the cheese, the nutmeg, salt and pepper; pour over brussels sprouts. (Can be prepared to this point, covered and refrigerated for up to 24 hours.)

Cover and bake in 375ºF (190ºC) oven for about 40 minutes or until bubbly. Sprinkle with remaining cheese; broil, uncovered, for about 2 minutes or until golden.