1 1/2 lb. brussels sprouts, frozen
1/3 tsp. salt
Water, boiling
1 c. celery, cut in 1/4 inch diagonal slices
1 tsp. butter
2 c. cream of mushroom soup
2 1/2 tsp. pimento, drained
1/3 tsp. garlic
1/8 tsp. white pepper (optional)

Add brussel sprouts to boiling water; return to a boil; cook 8-10 minutes. Drain; set aside for use later. Saute celery in butter until tender. Combine soup with celery, pimentos, garlic, and pepper. Add brussel sprouts; mix lightly. Place an equal quantity of mixture in each pan. Cover. Bake 45 minutes or until hot at 350 degrees.