Pretty generic name. This comes from my old paperback vegetable recipes book (published by Farm Journal). It's pretty good. Once I was out of slivered almonds and I tried walnuts. It was terrible.
2 qts brussel sprouts (2 10-oz packages), or 2 10-oz packages frozen
1 5oz can sliced water chestnuts
1 can condensed cream of mushroom soup
1/4 cup milk
1 cup grated sharp cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup slivered toasted almonds (spread in a single layer on a cookie sheet and roast at 350 degrees for three or four minutes until crisp and barely colored, stirring once or twice).
Trim wilted leaves off brussel sprouts and trim bottoms. You may want to cut any large ones in half. Cook in boiling water until tender, about 10 minutes (if you're using frozen brussell sprouts, follow package directions). Put in 1-1/2 qt casserole and top with water chestnuts.
Meanwhile, combine soup and milk in small saucepan. Add cheese, salt and pepper, and cook stirring until cheese melts. Pour over brussel sprouts and top with almonds.
Bake in a 350 degree oven until bubbly, 25 minutes or so.