Ingredients:
1 (16 ounce) bags frozen Brussels sprouts, cooked according to package directions
1 (10 3/4 ounce) cans cream of mushroom soup
1 (8 ounce) containers spreadable cream cheese with vegetables
3 tablespoons butter, melted
3/4 cup croutons
Directions:
Put Brussels Sprouts into a large bowl and stir in soup and cream cheese.
Pour into a 1 1/2 quart casserole that has been sprayed with cooking spray.
Sprinkle with croutons; drizzle melted butter over croutons.
Bake at 375 for 25 minutes.
Servings: 4-6
Time preparation: 10 min.
Time total: 35 min.