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.
Servings 4
Calories 122kcal
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 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
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.
Nutrition
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