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