2 pt. brussel sprouts
1/2 c. chopped onion
2 tbsp. butter
1 tbsp. flour
1 tsp. salt
1/2 tsp. dry mustard
1/2 c. milk
1 c. sour cream
1 tbsp. packed brown sugar
1 tbsp. parsley

In saucepan, cook sprouts, covered in small amount of salted water for 10-15 minutes. Drain.

Meanwhile, in medium saucepan, cook onions in butter until tender, but not brown. Stir in flour, brown sugar, salt and mustard until blended. Stir in milk. Cook and stir until mixture thickens and bubbles, blend in the sour cream. Add sprouts, stir gently to combine. Cook until heated through. Top with parsley.

Makes 6 servings.