donderdag 15 januari 2009

Brussel sprouts and water chestnuts

1-1/4 lbs fresh Brussels sprouts (See note)
2 cups water
1 (8 oz) can sliced water chestnuts, drained
1 (10-3/4 oz) can, cream of mushroom soup, undiluted
1/4 cup milk
1 cup (4 oz) shredded sharp Cheddar cheese
1/8 tsp salt
1/8 tsp pepper
1/2 cup slivered almonds

Wash brussels sprouts thoroughly, and remove discolored leaves.
Cut off stem ends, and slash bottom of each sprout with a shallow x.
Place brussels sprouts and water in a saucepan.
Cook over medium-high heat until mixture comes to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until tender. Drain.
Place sprouts in a lightly greased 1-1/2 quart casserole; layer water chestnuts over sprouts.
Combine soup and next 4 ingredients in a saucepan; cook over medium heat until cheese melts, stirring occasionally.
Pour soup mixture over water chestnuts.
Sprinkle with almonds.

Recipe with thanks to teeshipmon

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