Creamy Brussels Sprouts

Ingredients

• 3/4 pound brussels sprouts or one 10-ounce package frozen brussels sprouts
• 1/4 cup chopped onion
• 1 tablespoon margarine or butter
• 1/2 cup milk
• 1/2 cup dairy sour cream or plain yogurt
• 2 teaspoons all-purpose flour
• 1/2 teaspoon Dijon-style, brown, or horseradish mustard
• 1/8 teaspoon salt

Instructions

1. Halve large fresh brussels sprouts. In a medium saucepan cook fresh sprouts, covered, in a small amount of boiling water for 10 to 12 minutes or till crisp-tender. Drain and remove from pan. (Or, cook frozen sprouts according to package directions; drain and remove from pan. Halve any large sprouts.)
2. In the same saucepan cook onion in margarine or butter till tender.
3. In a bowl combine milk, sour cream or yogurt, flour, mustard, and salt. Add to saucepan. Cook and stir till thickened and bubbly. Stir in brussels sprouts; heat through.
4. Microwave directions: Halve large fresh brussels sprouts. In a 1 1/2-quart casserole microwave cook fresh brussels sprouts and 2 tablespoons water, covered, on 100% power (high) for 4 to 6 minutes or till crisp-tender, stirring once. Drain and remove from casserole. (Or, cook frozen brussels sprouts according to package microwave directions; drain and remove from casserole. Halve any large sprouts.)
5. In the same casserole cook onion in margarine or butter, uncovered, on high for 2 to 3 minutes or till tender, stirring once.
6. In a bowl combine milk, sour cream or yogurt, flour, mustard, and salt. Stir into onion mixture. Cook, uncovered, high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in brussels sprouts. Cook on high for 30 to 60 seconds or until heated through.