Brussels Sprouts 'Ogre Rice' recipe

All Recipes Side Dish Vegetables Brussels Sprouts

Ingredients

8 Brussels sprouts, quartered
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 cup baby spinach leaves
1 tablespoon butter
salt and ground black pepper to taste

Nutrition Info

138.8 calories
carbohydrate: 11.7 g
cholesterol: 12.5 mg
fat: 8.7 g
fiber: 1.6 g
protein: 4.8 g
saturatedFat: 3.7 g
servingSize: -
sodium: 591.5 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

4 servings

Recipe Note

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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