2 (10 oz.) pkgs. brussel sprouts or fresh
2 lightly beaten eggs
1 1/2 c. soft bread crumbs (2 slices)
1 (10 oz.) can mushroom soup
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
2 tbsp. melted butter

Cook sprouts, cut into fourths; set aside. Combine eggs and 1/2 the crumbs, soup, cheese, onion and dash of pepper. Fold into sprouts, put in casserole. Combine remaining crumbs and butter, sprinkle on top. Bake at 350 degrees for 35 minutes.