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%)
Ritz Cracker Crumbs (could use more)
Grated cheddar cheese or cheese of your choice
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! “- GwenRead our digital magazine Life on the porch? It’s full of great new recipes, country life, fantastic people, southern charm, cooking tips and much more. We’ll send it straight to your email so you can start reading, cooking, and relaxing immediately! This is our premium content and cannot be found on our website. Join thousands of others today and enjoy our magazine!
Ritzy Brussels Sprouts Casserole
This is a great way to cook Brussels sprouts. The nutty cheese flavor adds so much to this dish.
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.