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, undiluted

1/2 cup milk

2 cups (8 oz) shredded sharp Cheddar cheese

salt

pepper

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

Serves 12