2 packages of Brussels sprouts 2 tablespoons of chopped onion 2 tablespoons of chopped celery 1 tablespoon of chopped pimento 1 can of celery or cream of mushroom soup 1/3 cup of milk 1 teaspoon of Worcestershire sauce 1/4 teaspoon of salt 1/8 teaspoon of pepper
Cook onion and celery until tender. Blend in soup and milk. Stir in pimento, Worcestershire sauce, salt and pepper. Add the sprouts. Bake 20 minutes at 350ºF.
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