Ingredients
1-1/4 pounds fresh brussels sprouts or 1 package (18 ounces) frozen brussels sprouts1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 cup whole milk1 cup shredded sharp cheddar cheese1/8 teaspoon salt1/8 teaspoon pepper1 can (8 ounces) sliced water chestnuts, drained1/2 cup slivered almonds, toasted
Preparation
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.
