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Creamy Brussels Sprouts Bake


  • 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


  • 1. 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.
  • 2. 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.


Average Rating: 4.4
  • 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. :-)

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