This is my favorite way to prepare brussel sprouts. My family loves the nutty cheese flavor of this casserole. A great side dish anytime.
1 (16 ounce) bag frozen brussel sprouts (could use fresh, too), cooked according to package directions
1 (10.5 ounce) can cream of celery soup
1/4 cup milk (I use 2%)
1 teaspoon minced onion
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup Ritz cracker crumbs (could use more)
1/2 cup shredded cheddar cheese or cheese of your choice
3 or 4 tablespoons slivered almonds
Cook brussel sprouts according to package directions, drain. Spray 1 quart casserole dish and add brussel sprouts. In a bowl combine soup, milk, minced onion, garlic powder and pepper. Pour over the brussel sprouts. Sprinkle ritz crumbs, cheese and almonds on top. Bake uncovered in preheated 400 degree oven for 30 to 35 minutes. Makes about six servings. Enjoy!
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Filed under: Cheesy Brussel Sprouts Tagged: | baking, brunch, brussel sprouts, cheddar cheese, cooking, cream of celery soup, dinner, easy recipes, Entertaining, food, Holidays, Onions, recipes, Ritz crackers, ritzy brussel sprouts, southern lady, Thanksgiving, toasted almonds
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This seems to me one one to get some of my family to eat what is really good for them,as for me?,I’m diving into this one,it looks yummy! Thank you..
Those ARE ritzy! I just bought some frozen brussel sprouts and will be trying this recipe soon. Thanks a million for sharing. Your photos make my mouth water!
I love brussel sprouts ! But get so tired of fixing them the same old way all the time . This recipe sounds delicous , can’t wait to try it .
I agree Teresa! I can hardly wait to try this myself
I love brussel sprouts but so far am the only one in my family who does! I’m gonna make this tonight and see if I can’t change a few minds!
made these tonight and as I expected most of my family loved them, I knew my son would be a challenge and sure enough I couldn’t get him to even try them, his loss! They were very good for a change and I enjoyed the nutty crunch of the almonds and the crispy crushed ritz crackers on top. I decided to mix the cheese in with the soup mixture instead of having it on top and it worked well. Will be keeping this recipe in the rotation!
Sounds wonderful!! I would like to make these for a sit down dinner party. Can the cassarole be made up ahead (without topping) and put in the fridge overnite and topping added before baking? Advice, please.! Love your site and your recipes……you are a gem!
I have never tried making it ahead of time. I am afraid the soup and milk might make the brussel sprouts mushy. If you try it let me know.
These were a hit at the family Thanksgiving table. Doubled the recipe but mixed a little of the cheese in the sprouts and soup, then sprinkled the rest ontop with the cheese. 2 quarts fed 9 people and they were gone.
So happy this was a hit Beth and thank you for letting me know.
I made this for Thanksgiving dinner at sister Laura’s house. It was a hit, and everyone thought it was delicious! I guess we have a new recipe for our cookbooks! Thanks for sharing!
Love this recipe,although I haven’t tried the brussel sprouts yet I made it with cabbage,(lil brussel sprouts)and it was delicious!!!!
Brussels sprouts are one can’t eat but this sounds good! I will try! Thanks!
I love this idea…but, my husband doesn’t like the taste of celery! I’m wondering if there is a good substitute for the celery soup? Maybe cream of mushroom??
Yes, you can use cream of mushroom, Sherry.
I’m going to try this. I’ve made something like this before using broccoli.