2 boxes frozen brussel sprouts
1/2 c. chopped onion
2 tbsp. butter
1 tbsp. flour
1 tbsp. brown sugar
1 tsp. salt
1/2 tsp. dry mustard
1/2 c. milk (maybe a bit more)
1 c. sour cream (dairy)
1 tbsp. snipped parsley

Cook sprouts until just tender. Cook onion in butter until tender but not brown. Stir in flour, sugar, salt and dry mustard. Stir in milk. Cook and stir until mixture thickens and bubbles, blend in sour cream, add sprouts, stir gently. Cook until heated through, do not boil.