Creamy Sprouts

by Susan Lambert

Servings: 4 servings

INGREDIENTS

10 oz Package frozen Brussels
-sprouts
10 3/4 oz Can condensed cream of
-celery soup
4 oz Can mushroom stems and
-pieces, drained
1/4 c Fry bread crumbs
1 tb Butter or margarine, melted

INSTRUCTIONS

Cook Brussels sprouts as directed on package. Drain well. Add soup and mushrooms. Stir gently to coat well. Continue heating 1 to 2 minutes until heated through. Meanwhile, brown bread crumbs in butter in small fry pan. To serve, to Brussels sprouts with buttered bread crumbs. If desired, cream of mushroom soup can be used for the cream of celery.

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Tagged: brusselssprouts, sidedishes add tags

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