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Creamed Brussels Sprouts Recipe
|Butter/Regular margarine||2 Teaspoon|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Frozen brussels sprouts||20 Ounce (2 Packages, 10 Ounce Each)|
|Water||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Chopped pimientos||3⁄4 Cup (12 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 597 Calories from Fat 125
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 6.9 g34.5%
Trans Fat 0 g
Cholesterol 30 mg
Sodium 1354.6 mg56.4%
Total Carbohydrates 92 g30.8%
Dietary Fiber 24.2 g96.7%
Sugars 23.4 g
Protein 26 g51.3%
Vitamin A 107.8% Vitamin C 766.8%
Calcium 23% Iron 59.6%
*Based on a 2000 Calorie diet
Microwave at high setting 1 minute, or until melted.
Pour over bread crumbs, tossing to mix; set aside.
Place frozen Brussels sprouts and water in same casserole.
Cover and microwave at high setting 16 minutes, or until Brussels sprouts are tender, stirring every 5 minutes.
Drain Brussels sprouts.
Stir in mushroom soup, pimientos and thyme.
Sprinkle with buttered bread crumbs.
Microwave at high setting 4 minutes, or until hot.