"The Chew's" Carla Hall shares her Buttery Onion Crumb Brussels Sprouts Casserole with Closer! Even if you don't like brussels sprouts (or think you don't!) this delicious casserole is sure to change your mind!

Buttery Onion Crumb Brussels Sprouts Casserole


• 1/2 cup Country Crock® Spread, divided
• 2 cups chopped onions
• 3/4 cup panko bread crumbs
• 8 cups cooked Brussels sprouts [or thawed frozen], halved
• 1 cup fat free half and half


  1. Preheat oven to 375°. Melt 4 Tbsp. Country Crock® Spread over medium-high heat in large nonstick skillet and cook onion, stirring occasionally, until golden brown, about 8 minutes. Add crumbs; cook, stirring until lightly toasted, about 2 minutes; remove to bowl.

  2. Melt remaining spread in same skillet. Add Brussels sprouts; toss. Stir in half and half and 1/2 the crumb mixture. Pour into shallow 2-qt. baking dish. Sprinkle with remaining crumb mixture.

  3. Bake 25 to 30 minutes or until bubbly around edges.