- 1/2 Cup Country Crock® Spread, divided
- 2 Cups onions, chopped
- 3/4 Cups panko breadcrumbs
- 8 Cups cooked Brussels sprouts (or thawed frozen), halved
- 1 Cup fat-free half-and-half
Preheat oven to 375 degrees.
Melt 4 tablespoons of 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.
Melt remaining Spread in same skillet. Add Brussels sprouts; toss. Stir in half-and-half and 1/2 of the crumb mixture. Pour into shallow 2-quart baking dish. Sprinkle with remaining crumb mixture.
Bake 25 to 30 minutes or until bubbly around edges.