10 oz. pkg. frozen brussel sprouts
1/4 c. butter
2/3 c. mayonnaise
2 tbsp. lemon juice
1/2 tsp. celery salt
2 tbsp. Parmesan cheese
1/4 c. sliced almonds, toasted

Cook brussel sprouts according to package directions, omitting salt. Drain. Place in a shallow 2 quart casserole and keep warm. Melt butter in saucepan. Add mayonnaise, lemon juice and celery salt. Beat with a wire whisk until smooth. Cook over medium heat until hot, stirring constantly (do not boil). Pour over sprouts. Sprinkle with cheese and almonds.