Easy Brussels Sprouts Casserole

  • 55 mins
  • 7 ingredients


  • 2 qts of Brussels sprouts
  • 1 (5 oz) can water chestnuts, sliced
  • 1 can of condensed cream of mushroom soup
  • 1/4 cup milk
  • 1 cup sharp cheddar cheese, grated
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup slivered almonds
 Cheese almonds, water chestnuts and a creamy mushroom sauce turn these Brussels sprouts into something special.


  • Cook sprouts in boiling salted water until tender. About 8 minutes. Drain.
  • Place the sprouts in a casserole dish and top with water chestnuts.
  • In a sauce pan combine soup and milk.
  • Add cheese and season with salt and pepper.
  • Using medium heat cook until cheese melts.
  • Pour over the sprouts and sprinkle with almonds.
  • Bake in a pre-heated 350 degree oven until bubbling. About 25 minutes.

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