Save on Pinterest

Creamy Brussels Sprouts Bake

Eating Brussels sprouts was a ho-hum experience at our house until I put together this cheesy bake. After one taste, my husband declared it a “keeper.” It's nice alongside ham, pork or beef roasts. —Elizabeth Metz, Albuquerque, New Mexico
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6-8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 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 the heat; stir 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.
Nutrition Facts
3/4 cup: 247 calories, 21g fat (14g saturated fat), 69mg cholesterol, 196mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 8g protein.

Recommended Video


Click stars to rate
Average Rating:
  • geipa
    Jun 16, 2020

    Not much flavor. Family did not care for this recipe and will not make it again.

  • leslanham
    Feb 20, 2011

    This was the best. Easy to make and has a great creamy sauce.

  • Thebluestbutterfly
    Feb 11, 2010

    I rated this 4 stars. For some reason, I have problems with my ratings changing after I hit "Submit."

  • Thebluestbutterfly
    Feb 11, 2010

    -----This is a side dish. Do not be tempted to do this an entree....something about it just doesn't work that way.-----Husband says this reminds him a bit of stuffed mushrooms.-----We used steak mushrooms. I think that was a good choice for the mushrooms.-----I did not have the brussels sprouts thawed out ahead of time, so I put them on the microwave bacon tray. This thawed the brussels sprouts and the ridges on the tray took care of the draining.-----We used 20 oz. of mushrooms and 16 oz. of brussel sprouts.-----The recipe is messy at times.-----There are a lot of yummy places for the chef to sample. :-)

  • Navycook
    Jan 25, 2009

    No comment left

  • acenes
    Jan 2, 2007

    No comment left

  • danand1
    Dec 24, 2006

    No comment left