2 c. sprouts
1/2 c. sour cream
1/2 tsp. lemon juice
1/2 tsp. dill seed

Cut sprouts in half. Cook until tender. Drain. Arrange in buttered casserole. Blend sour cream, lemon juice and dill seed. Pour over sprouts. Bake at 325 degrees for 25 minutes. Serves 4.