Creamy Brussels Sprouts

• 3/4 lb. Brussels sprouts or 1 (10 oz.) pkg. frozen Brussels sprouts
• 1/4 c. chopped onions
• 1 Tbsp. margarine or butter
• 1/2 c. milk
• 1/4 c. dairy sour cream
• 2 tsp. all-purpose flour
• 1/2 tsp. Dijon-style mustard
• 1/8 tsp. salt

1. Halve large fresh Brussels sprouts.
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. Drain and remove from pan (or cook frozen sprouts according to package directions; drain and remove from pan; halve any large sprouts).
4. In the same saucepan, cook onion in butter or margarine until tender.
5. In a bowl combine milk, sour cream, flour, mustard and salt.
6. Add to saucepan.
7. Cook and stir until thickened and bubbly.
8. Stir in Brussels sprouts; heat through.
9. Makes 4 servings.

brussels sprouts, onions, margarine, milk, sour cream, allpurpose flour, mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302067 (may not work)