Brussels Sprouts and Water Chestnuts
1-1/4 lbs fresh Brussels sprouts (See note)
2 cups water
1 (8 oz) can sliced water chestnuts, drained
1 (10-3/4 oz) can, cream of mushroom soup, undiluted
1/4 cup milk
1 cup (4 oz) shredded sharp Cheddar cheese
1/8 tsp salt
1/8 tsp pepper
1/2 cup slivered almonds
Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow x. Place brussels sprouts and water in a saucepan. Cook over medium-high heat until mixture comes to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until tender. Drain.
Place sprouts in a lightly greased 1-1/2 quart casserole; layer water chestnuts over sprouts.
Combine soup and next 4 ingredients in a saucepan; cook over medium heat until cheese melts, stirring occasionally.
Pour soup mixture over water chestnuts. Sprinkle with almonds.
Note: two (10 oz) packages frozen brussels sprouts cooked according to package directions may be substituted for fresh sprouts