Brussel 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

1. 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.
2. Place sprouts in a lightly greased 1-1/2 quart casserole; layer water chestnuts over sprouts.
3. Combine soup and next 4 ingredients in a saucepan; cook over medium heat until cheese melts, stirring occasionally.
4. Pour soup mixture over water chestnuts. Sprinkle with almonds.
5. Note: two (10 oz) packages frozen brussels sprouts cooked according to package directions may be substituted for fresh sprouts

brussels, water, water chestnuts, cream of mushroom soup, milk, cheddar cheese, salt, pepper, almonds

Taken from www.epicurious.com/recipes/member/views/brussel-sprouts-and-water-chestnuts-1217138 (may not work)