Ritzy Brussels Sprouts Archives

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!

A Different Kind Of Holiday Casserole

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.

Geedel Rotary Cheese Grater, Kitchen Mandoline…

Makes Everything Simple : Just forget your bagged…
Premium Material : All parts of the rotary cheese…

Also try my sauteed shredded Brussels sprouts and my creamy garlic Parmesan Brussels sprouts.

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4 from 1 vote

Ritzy Brussels Sprouts

Course Side

Cuisine American

Keyword Brussels sprouts

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 122kcal

Author Based on a recipe from The Southern Lady Cooks

Equipment

Baking Dish

Ingredients

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 dried minced onion
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon chili powder
½ cup Ritz crackers crushed
½ cup shredded sharp cheddar cheese
Sliced almonds or chopped walnuts to taste, for topping

Instructions

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.