Brussels Sprouts with Ritzy Topping-The Southern Lady Cooks


Ritzy Brussels Sprouts Casserole - The Southern Lady Cooks

This delicious Brussels sprouts casserole is a wonderful way to add some color to any table and make a delicious side dish for any occasion. This is my favorite way to cook Brussels sprouts. My family loves the nutty cheese taste of this casserole. A great side dish anytime, but especially for the holidays like Thanksgiving or Christmas. If you love this casserole you will love ours too Broccoli pan.

Ritzy Rosehip Casserole Ingredients Required:

Frozen Brussels sprouts (could also be used fresh), prepared according to package instructions

Cream of celery soup

Milk (I use 2%)

Chopped onion

Garlic powder

pepper

Ritz Cracker Crumbs (could use more)

Grated cheddar cheese or cheese of your choice

Sliced ​​almonds

Recipe feedback: “Done tonight and it’s a guard. I used fresh Brussels sprouts that I cut in half but not pre-cooked. It turned out well and I’ll do it again. ”- Rhonda

“These were a hit at the family’s Thanksgiving table. The recipe doubled, but mixed a little cheese in the sprouts and the soup, then sprinkled the rest with the cheese. 2 liters fed 9 people and they were gone. ”- Beth

We love this recipe! Last time I made this … I didn’t have celery cream soup so I used onion cream soup and it was really good. Simple and doesn’t heat up the house …. and delicious!

“I did this for Sister Laura’s Thanksgiving dinner. It was a hit and everyone loved it! I think we have a new recipe for our cookbooks! Thanks for sharing! “- Gwen

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Ritzy Brussels Sprouts Casserole

This is a great way to cook Brussels sprouts. The nutty cheese flavor adds so much to this dish.

Course: garnish

Kitchen: American

Keyword: Ritzy Brussels sprouts

Servings: 6th Servings

  • 1 16-ounce sachet of frozen Brussels sprouts (could also be used fresh), made according to package instructions
  • 1 10.5 ounce can of celery cream soup
  • 1/4 Cup milk I use 2%
  • 1 teaspoon chopped onion
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon pepper
  • 1/2 Cup Ritz cracker crumbs could use more
  • 1/2 Cup grated cheddar cheese or cheese of your choice
  • 3 or 4 tablespoons of sliced ​​almonds
  • Cook the Brussels sprouts according to the instructions on the packet, drain.

  • Spray 1 liter of baking dish and add Brussels sprouts.

  • In a bowl, mix the soup, milk, chopped onion, garlic powder and pepper. Pour over the Brussels sprouts.

  • Scatter crumbs, cheese and almonds on top. Bake without a lid in a preheated oven at 400 degrees for 30 to 35 minutes.

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