Creamy Brussels Sprouts

1. 1

   Halve large fresh Brussels sprouts.

2. 2

   In a medium saucepan cook fresh sprouts, covered, in a small amount of boiling water for 10 to 12 minutes, or until crisp-tender.

3. 3

   Drain and remove from pan (or cook frozen sprouts according to package directions; drain and remove from pan; halve any large sprouts).

4. 4

   In the same saucepan, cook onion in butter or margarine until tender.

5. 5

   In a bowl combine milk, sour cream, flour, mustard and salt.

6. 6

   Add to saucepan.

7. 7

   Cook and stir until thickened and bubbly.

8. 8

   Stir in Brussels sprouts; heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.