I used to call it 'over rice,' and my daughter decided it should be called 'ogre rice.' Serve these creamy Brussels sprouts over cooked rice!

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook Brussels sprouts in a saucepan over medium heat until slightly softened, about 5 minutes. Reduce heat and add cream of mushroom soup. Whisk in milk and spinach. Reduce heat and simmer, stirring occasionally, for 15 minutes.

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  • Stir butter into the saucepan and remove from heat. Season with salt and pepper.

Cook's Note:

Feel free to use cream of chicken soup instead of the mushroom variety, if you like.

Nutrition Facts

139 calories; protein 4.8g 10% DV; carbohydrates 11.7g 4% DV; fat 8.7g 13% DV; cholesterol 12.5mg 4% DV; sodium 591.5mg 24% DV. Full Nutrition
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