This delicious Brussels Sprout Casserole is a wonderful way to add some color to every table and make a delicious side dish for any occasion. This is my favorite way to prepare Brussels sprouts. My family loves the nutty cheese flavor of this casserole. A great side dish anytime but especially for the holidays like Thanksgiving or Christmas. If you love this casserole you will also love our broccoli casserole.
Ritzy Brussels Sprout Casserole Ingredients Needed:
Frozen brussels sprouts (could use fresh, too), cooked according to package directions
Cream of celery soup
Milk (I use 2%)
Ritz cracker crumbs (could use more)
Shredded cheddar cheese or cheese of your choice
Recipe feedback: “Made this tonight and it’s a keeper. I used fresh brussel sprouts that I cut in half but didn’t pre-cook. Turned out well and I will be making again.” – Rhonda
“These were a hit at the family Thanksgiving table. Doubled the recipe but mixed a little of the cheese in the sprouts and soup, then sprinkled the rest on top with the cheese. 2 quarts fed 9 people and they were gone.” – Beth
We love this recipe! The last time I made these….I was out of cream of celery soup so I used cream of onion and it was really good. Easy and doesn’t heat up the house….and delicious!
“I made this for Thanksgiving dinner at sister Laura’s house. It was a hit, and everyone thought it was delicious! I guess we have a new recipe for our cookbooks! Thanks for sharing!” – Gwen
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Ritzy Brussels Sprout Casserole
This is a great way to prepare brussels sprouts. The nutty cheese flavor adds so much to this dish.
Servings: 6 servings
- 1 16 ounce bag frozen brussels sprouts (could use fresh, too), cooked according to package directions
- 1 10.5 ounce can cream of celery soup
- 1/4 cup milk I use 2%
- 1 teaspoon minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 cup Ritz cracker crumbs could use more
- 1/2 cup shredded cheddar cheese or cheese of your choice
- 3 or 4 tablespoons slivered almonds
Cook brussels sprouts according to package directions, drain.
Spray 1 quart casserole dish and add brussels sprouts.
In a bowl combine soup, milk, minced onion, garlic powder and pepper. Pour over the brussels sprouts.
Sprinkle ritz crumbs, cheese and almonds on top. Bake uncovered in preheated 400 degree oven for 30 to 35 minutes.
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