Ingredients:

• 1 med onion, chopped
• ¼c margarine or butter
• 1 lb brussel sprouts (enough to fill a casserole dish)
• 2 cans cream of mushroom soup
• ½c cheddar cheese, shredded
• ½c breadcrumbs, approx 1 piece of toast
• 2 Tbs slivered almonds

1. Cook the brussel sprounts until tender
2. Saute the onion in butter
3. Add all ingredients into 2 quart oven proof casserole dish. Top withthe breadcrumbs and almonds. Bake uncovered for 30 min at 350F

This recipe is courtesy of Ryan’s Mom. As a child, my parents felt compelled to serve brussel sprouts, especially with a Sunday roast. I think it was a brittish thing – none the less, I hated them! Very bitter. These however are delicious. Thank you for helping me change my opinion. Serves 6 easily

Tags: Bonnie & Ryan, easy

This entry was posted on Wednesday, March 25th, 2009 at 12:01 pm and is filed under Mostly Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.