1 (20 ounce) can evaporated milk
1 (16 ounce) can whole kernel corn
2 (6 ounce) cans sliced mushrooms
1 (7 ounce) can mushroom soup
1 (8 ounce) can corn bread
1 tablespoon butter
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 tablespoon brown sugar for decoration
In a large microwave-safe dish, combine evaporated milk, whole corn and mushrooms. Mix together, then spread the mixture over the bottom of a microwave-safe container.
In a small bowl, mix the soup, corn bread, butter, brown sugar and brown sugar. Fill the bottom of the container with the corn syrup and brown sugar mixture. Pour syrup over the Brussels sprouts and pour vinegar over the Brussels sprouts. Cover and microwave on high for 30 minutes.
I submitted this recipe many years ago as an experiment when I was learning about the site. It is terrible. Do not make it. I tried to delete, but it keeps reappearing. Sorry everyone.
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