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Ritzy Brussels Sprouts

Ritzy Brussels Sprouts

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. 
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 122kcal


  • 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.


Calories: 122kcal | Carbohydrates: 13g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 506mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1061IU | Vitamin C: 97mg | Calcium: 172mg | Iron: 2mg