Brussels Sprouts Au Gratin

1 Quart Brussels sprouts
2 Tablespoons Butter
1/2 Cup Green onions, chopped
1 Tablespoon Flour
1/2 Slice Bacon
1 1/2 Teaspoons Garlic, chopped
1 1/2 Teaspoons Parsley, chopped
1 Cup Water, reserved from cooking
1/2 Teaspoon Salt
1/8 Pepper
1/2 Cup Cheddar cheese, grated
2 1/2 Tablespoons Bread crumbs

Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in boiling water, enough to cover. Boil and simmer 10 minutes or until tender. Drain and reserve 1 c hot liquid. Melt butter in small skillet. Add green onions and saute 3 minutes. Stir in flour and cook until flour is dissolved, 3 minutes. Add bacon, garlic and parsley. Cook 3 minutes 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 with grated cheese then breadcrumbs. Bake 30 minutes or until top is browned.