Total Calories: 193
Lightly grease a 2 1/2 -quart baking dish. Cook Brussels sprouts and onions separately according to package directions drain well. Transfer to baking dish set aside.
In a medium saucepan over medium heat, melt butter or margarine. Add flour. Cook and stir for 1 to 2 minutes. Add milk, bouillon granules. Worcestershire sauce, dry mustard and red pepper. Stirring, bring to a boil and boil until thickened. Remove from heat. Add American cheese and 1/4 cup Parmesan cheese, stirring until cheeses are melted. Stir in pimientos. Pour over vegetables in baking dish. If making ahead, cover and set aside up to 2 hours.
In a small bowl, stir together bread crumbs and 3 tablespoons Parmesan cheese. Sprinkle over sauce. Bake, uncovered, in a preheated 375° oven for 15 to 20 minutes or until bubbly and top is lightly browned.
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