Brussel Sprouts And Water Chestnuts

1. 1

   Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow x. Place brussels sprouts and water in a saucepan. Cook over medium-high heat until mixture comes to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until tender. Drain.

2. 2

   Place sprouts in a lightly greased 1-1/2 quart casserole; layer water chestnuts over sprouts.

3. 3

   Combine soup and next 4 ingredients in a saucepan; cook over medium heat until cheese melts, stirring occasionally.

4. 4

   Pour soup mixture over water chestnuts. Sprinkle with almonds.

5. 5

   Note: two (10 oz) packages frozen brussels sprouts cooked according to package directions may be substituted for fresh sprouts

* Per serving · 4 servings · Values may vary.

No additional tips available.