Brussels Sprouts and Water Chestnuts
2 1/2 lbs fresh Brussels sprouts (see note)
4 cups water
2 (8 oz) can sliced water chestnuts, drained
2 (10-3/4 oz) can, cream of mushroom soup,
1/2 cup milk
2 cups (8 oz) shredded sharp Cheddar cheese
1 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.
Note: four (10 oz) packages frozen brussels sprouts cooked according
to package directions may be substituted for fresh sprouts