Eating Brussels sprouts was a ho-hum experience at our house until I put together this cheesy bake. After one taste, my husband declared it a “keeper.” It's nice alongside ham, pork or beef roasts. —Elizabeth Metz, Albuquerque, New Mexico
Creamy Brussels Sprouts Bake
Creamy Brussels Sprouts Bake
Prep Time
15 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 cup 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
Directions
- 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 the heat; stir 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.
Nutrition Facts
3/4 cup: 247 calories, 21g fat (14g saturated fat), 69mg cholesterol, 196mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 8g protein.
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