- 1 package (16 ounces) frozen brussels sprouts
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3 tablespoons milk
- 1/4 teaspoon dried thyme
- 1/4 cup sliced almonds, toasted
- In a saucepan, cook brussels sprouts according to package directions; drain. Remove sprouts and set aside. To the saucepan, add soup, milk and thyme; heat through. Return sprouts to pan; stir to coat. Transfer to a serving dish; sprinkle with almonds. Yield: 4-6 servings.
Originally published as Savory Sprouts in Quick Cooking December 2000, p8
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