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.