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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Here's a great way to dress up brussels sprouts. Almonds give this rich creamy dish a nutty texture and flavor.Lucy Meyring, Walden, Colorado Ingredients:
1-1/4 pounds fresh brussels sprouts or 1 package (18 ounces) frozen brussels sprouts |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup milk |
1 cup (4 ounces) shredded sharp cheddar cheese |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup slivered almonds, toasted |
Directions:
1. Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately. Yield: 6-8 servings.
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