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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