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I should’ve doubled this recipe for ritzy Brussels sprouts when I made it. These tasty little bites didn’t last long at all. Normally, I just roast Brussels sprouts, but this version is so cheesy good. The crackers and nuts add a nice light crunch, contrasting the smooth cheese and tender sprouts. This is the kind of dish that has changed my mind about eating Brussels sprouts!
These Ritzy Brussels sprouts are almost like a green bean casserole, really, but with a nice nutty crunch to boot. Why serve that old ‘boring’ Thanksgiving side dish when you can serve something new and awesome!
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Ritzy Brussels Sprouts
- 1 pound Brussels sprouts frozen, cooked per package instructions and drained well
- 1 10 1/2 ounce cream of celery soup
- ¼ cup milk
- 1 teaspoon dry minced onion
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon chili powder
- ½ cup Ritz cracker crumbs
- ½ cup shredded sharp cheddar cheese
- Sliced almonds or chopped walnuts to taste, for topping
- Preheat oven to 400 F.
- Spray a 1 quart casserole dish (I used a pie plate) with non-stick spray.
- Spread the Brussels sprouts out evenly in the bottom of the dish.
- In a bowl, combine the soup, milk, minced onion, garlic powder, pepper, and chili powder. Pour over top of the Brussels sprouts and spread out evenly.
- Sprinkle top with the crumbled crackers, cheese and the nuts.
- Bake 30-35 minutes or until bubbly hot.
Nutritional values are approximate.