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Ingredients25 m servings 139 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 139 calories; 8.7 g fat; 11.7 g carbohydrates; 4.8 g protein; 13 mg cholesterol; 591 mg sodium. Full nutrition