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Brussels Sprouts 'Ogre Rice'

"I used to call it 'over rice,' and my daughter determined it ought to be referred to as 'ogre rice.' Serve those creamy Brussels sprouts over cooked rice!"

Ingredients :

• eight Brussels sprouts, quartered
• 1 (10.Seventy five ounce) can condensed cream of mushroom soup
• 1 cup milk
• 1 cup toddler spinach leaves
• 1 tablespoon butter
• salt and ground black pepper to taste

Instructions :

Prep : 5M	Cook : 4M	Ready in : 25M

• Cook Brussels sprouts in a saucepan over medium warmth till slightly softened, about 5 minutes. Reduce warmth and add cream of mushroom soup. Whisk in milk and spinach. Reduce warmth and simmer, stirring from time to time, for 15 minutes.
• Stir butter into the saucepan and put off from heat. Season with salt and pepper.

Notes :

• Feel loose to apply cream of bird soup in place of the mushroom variety, if you like.

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