2 qts. Brussels sprouts or 2 (10 oz.) pkgs. frozen
1 (5 oz.) can water chestnuts
1 can cream of mushroom soup
1/2 c. toasted slivered almonds
1/4 c. milk
1 c. grated sharp process cheese
1/2 tsp. salt
1/8 tsp. pepper

Cook Brussels sprouts in boiling, salted water until tender; drain. Place in 1 1/2 quart casserole; top with water chestnuts sliced thin.

Meanwhile, combine soup and milk. Add cheese, salt, and pepper; cook, stirring until cheese melts. Pour over Brussels sprouts. Sprinkle with almonds. Bake at 350 degrees until bubbling, 20 to 25 minutes. Makes 8 servings.