2 pkgs. frozen brussel sprouts
1 can cream of chicken or mushroom soup
1/2 c. slivered almonds
2 tbsp. butter
1/8 tsp. leaf thyme, crushed

Cook and drain sprouts. In saucepan, brown almonds in butter. Stir in soup and thyme. Gently combine with sprouts. Place in casserole and top with crumbled mixed with a little butter. Heat in 300 degree oven until bubbly.