Ingredients
8Brussels sprouts,quartered
10¾ozcondensed cream of mushroom soup
1cupmilk
1cupbaby spinach leaves
1tbspbutter
salt and ground black pepper,to taste
Preparation
Cook Brussels sprouts in a saucepan over medium heat for about 5 minutes or until slightly softened.
Reduce heat and add cream of mushroom soup. Whisk in milk and spinach.
Reduce heat and simmer, stirring occasionally, for 15 minutes.
Stir butter into the saucepan and remove from heat. Season with salt and pepper.
