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

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.

Notes

Store leftovers in the fridge and reheat in a 350 F oven for 15-20 minutes.

Nutrition