Yummy Brussels Sprouts

• (16 ounce) bag frozen Brussels sprouts, cooked according to package directions1
• (10 3/4 ounce) can cream of mushroom soup1
• (8 ounce) container spreadable cream cheese with vegetables↗1
• tablespoons butter, melted↗3
• cup crouton↗3⁄4

Step-by-step instructions

1. 1

   Put Brussels Sprouts into a large bowl and stir in soup and cream cheese.

2. 2

   Pour into a 1 1/2 quart casserole that has been sprayed with cooking spray.

3. 3

   Sprinkle with croutons; drizzle melted butter over croutons.

4. 4

   Bake at 375 for 25 minutes.