2 pkg. frozen Brussels sprouts, cooked
2 c. chopped celery
6 tbsp. butter
1 c. sour cream
Bread crumbs

Saute celery in butter until tender. Mix with cooked Brussels sprouts. Fold in sour cream. Pour in casserole. Sprinkle bread crumbs on top. Bake at 400 degrees until top is brown, 5 or 10 minutes.