Slightly defrost the frozen Brussels sprouts in the microwave until they are soft enough to cut.

Cut all the Brussels sprouts in half so that they are all similar in size.

In a separate bowl, combine the crumbled crackers, salt, pepper, cream of celery soup, and milk.

Add the halved Brussels sprouts to the bowl and toss lightly until all the sprouts are coated with the creamy mixture.

Grease a casserole dish.

Pour the coated Brussels sprouts into the greased casserole dish.

Bake in a preheated 325 degree oven for about 30 minutes.

Continue baking until the dish is bubbly and the Brussels sprouts are tender.