2 pts. brussel sprouts (fresh or frozen)
1/2 c. chopped onion
2 tbsp. butter
1 tbsp. flour
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 c. milk
1 c. sour cream

Cook brussel sprouts as directed; drain well. Meanwhile, cook chopped onion in butter until tender, but not brown. Blend in flour, brown sugar, dry mustard and 1 teaspoon salt to chopped onions. Stir in milk. Cook, stirring constantly until thickened and bubbly. Blend in sour cream. Add cooked brussel sprouts; stir gently to combine, cook until heated through, do not boil. Serves 6 to 8.