RITZY BRUSSELS SPROUT CASSEROLE
This delicious Brussels Sprout Casserole is a wonderful way to add some color to every table and make a delicious side dish for any occasion. This is my favorite way to prepare Brussels sprouts. My family loves the nutty cheese flavor of this casserole. A great side dish anytime but especially for the holidays like Thanksgiving or Christmas. If you love this casserole you will also love our broccoli casserole.
Ritzy Brussels Sprout Casserole Ingredients Needed:
Frozen brussels sprouts (could use fresh, too), cooked according to package directions
Cream of celery soup
Milk (I use 2%)
Minced onion
Garlic powder
Pepper
Ritz cracker crumbs (could use more)
Shredded cheddar cheese or cheese of your choice
Slivered almonds
Recipe feedback: “Made this tonight and it’s a keeper. I used fresh brussel sprouts that I cut in half but didn’t pre-cook. Turned out well and I will be making again.” – Rhonda
“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 on top with the cheese. 2 quarts fed 9 people and they were gone.” – Beth
We love this recipe! The last time I made these….I was out of cream of celery soup so I used cream of onion and it was really good. Easy and doesn’t heat up the house….and delicious!
“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!” – Gwen
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Ritzy Brussels Sprout Casserole
Ingredients
- 1 16 ounce bag frozen brussels 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
Instructions
- Cook brussels sprouts according to package directions, drain.
- Spray 1 quart casserole dish and add brussels sprouts.
- In a bowl combine soup, milk, minced onion, garlic powder and pepper. Pour over the brussels sprouts.
- Sprinkle ritz crumbs, cheese and almonds on top. Bake uncovered in preheated 400 degree oven for 30 to 35 minutes.
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I made this tonight and it’s a keeper. I used fresh brussel sprouts that I cut in half but didn’t pre-cook. Turned out well and I will be making again.
I am going to try this sounds so good going to send recipe to my sister in VA thanks for the recipe
This is sure to be a winner.
Ellie-I did make this for Thanksgiving and everyone really liked it!
This sounds wonderful! I will have this for our early Thanksgiving dinner on Nov. 24th! We always have so much food but have never had brussel sprouts before so this will be a welcome addition for our group of 19 people-all family and friends that have celebrated together for many years.
Can cauliflower be used instead of brussel sprouts?
Yes, I think you could do that Kaye.
I made this with cabbage, only used crumbled bacon on top, instead of almonds. everyone liked it. will make again. and use brussel sprouts.
I bet that it was good with cabbage too!
I’m the only one in my family that likes brussel sprouts but will definitely make this! Sounds yummy!!
We love this recipe! The last time I made these….I was out of cream of celery soup so I used cream of onion and it was really good. Easy..doesn’t heat the house….and delicious!
I’m going to try this. I’ve made something like this before using broccoli.
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.
Brussels sprouts are one can’t eat but this sounds good! I will try! Thanks!
Love this recipe,although I haven’t tried the brussel sprouts yet I made it with cabbage,(lil brussel sprouts)and it was delicious!!!!
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!
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.
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!
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!
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 🙂
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!
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..