Storm the Cassoulet



1 (16 ounce) bag frozen Brussels sprouts (could use fresh, too), cooked according to package directions

1 (10.5 ounce) can cream of celery soup

1/4 cup milk

1 teaspoon minced onion

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 cup (or more) of Ritz cracker crumbs

1/2 cup shredded cheddar cheese or cheese of your choice

3 or 4 tablespoons slivered almonds


Cook Brussels sprouts according to package directions, drain. Spray 1 quart casserole dish and add Brussels sprouts. In a bowl combine soup, milk, minced onion, garlic powder and pepper. Pour over the Brussels sprouts. Sprinkle Ritz crumbs, cheese and almonds on top. Bake uncovered in preheated 400 degree oven for 30 to 35 minutes. Makes about six servings. Enjoy!

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