INGREDIENTS
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1 (16 ounce) bag frozen brussel sprouts (could use fresh, too), cooked according to package directions
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1 (10.5 ounce) can cream of celery soup
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1/4 cup milk (I use 2%)
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1 teaspoon minced onion
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1/2 teaspoon garlic powder
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1/2 teaspoon pepper
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1/2 cup Ritz cracker crumbs (could use more)
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1/2 cup shredded cheddar cheese or cheese of your choice
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3 or 4 tablespoons slivered almonds