4 c. brussel sprouts
1/2 c. chopped onions
2 tbsp. butter
1 tbsp. all purpose flour
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 c. milk
1 c. dairy sour cream

Cook fresh brussel sprouts until crisp tender, drain well. Meanwhile, in 8 inch skillet or medium saucepan cook chopped onion in butter until tender, but not brown. Blend in flour, brown sugar, dry mustard and 1 teaspoon salt. 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, but do not boil. Makes 6 to 8 servings.