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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I GREW UP on a farm in southern Louisiana, so we had fresh vegetables most of the year. Mother served brussels sprouts at least twice a week. Fresh from the garden, they were sweet and tender. Now I make this recipe all year using frozen sprouts. -Ruby Miguez, Crowley, Louisiana Ingredients:
1/4 cup sliced almonds |
1 tablespoon butter |
1 package (16 ounces) frozen brussels sprouts |
1 chicken bouillon cube |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 tablespoons milk |
1 jar (2 ounces) chopped pimientos, drained |
1/4 teaspoon pepper |
1/8 teaspoon dried thyme |
Directions:
1. In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water.
2. Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds. Yield: 4-6 servings.
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