1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup slivered almonds, toasted
Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.