- 1 package (16 ounces) frozen brussels sprouts
- 2 tablespoons water
- 2/3 cup condensed cheddar cheese soup, undiluted
- 1 tablespoon milk
- 1/4 cup dry bread crumbs
- 3 tablespoons Diamond of California Chopped Walnuts
- 2 tablespoons butter, melted
- Dash of pepper
- In a microwave-safe bowl, combine brussels sprouts and water. Cover and microwave on high for 5-7 minutes or until crisp-tender, stirring once. Drain.
- Stir in soup and milk. In a small bowl, combine the bread crumbs, walnuts, butter and pepper; sprinkle over brussels sprouts. Microwave, uncovered, on high for 2-3 minutes or until heated through. Yield: 4 servings.
Originally published as Crumb-Topped Brussels Sprouts in Simple & Delicious November/December 2008, p24
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