Yield: 3 servings
|2 quarts||Brussels sprouts|
|5 ounces||Water chestnuts, sliced|
|1 can||Mushroom soup|
|1 cup||Grated sharp cheese|
|¼ cup||Slivered toasted almonds|
Cook brussels sprouts in boiling salted water until tender, drain.
Place in a 1½ quart casserole; top with water chestnuts.
Meanwhile, combine soup and milk. Add cheese, salt and pepper, and cook, stirring, until cheese melts. Pour over brussels sprouts.
Sprinkle with almonds. Bake at 350 degrees for 20 to 25 minutes.
Randy Rigg Submitted By RANDY RIGG On 06-02-95