Friday, November 18, 2011

Creamy Brussels Sprouts Bake

Creamy Brussels Sprouts Bake

1 package (8ounces) cream cheese, softened

1 cup (8 ounces) sour cream

1/2 pound sliced fresh mushrooms

1 medium onion, chopped

2 tablespoons butter

2 packages (10 ounces each) frozen brussels sprouts, thawed and drained

3/4 cup shredded cheddar cheese

In a small bowl, beat cream cheese and sour cream until smooth; set aside.  In  a large skillet, saute mushrooms and onion in butter until tender.  Stir in brussels sprouts.  Remove from heat; stire in cream cheese mixture.

Spoon into a greased shallow 2-qt. baking dish.  Cover and bake at 350* for 25-30 minutes or until bubbly.  Uncover; sprinkle with cheddar cheese.  Bake 5 minutes longer or until cheese is melted.

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