2 (10 oz.) pkgs. frozen Brussels sprouts
3 hard cooked eggs, sliced
1 c. shredded sharp American cheese
1/4 c. milk
1 can mushroom soup
1/2 c. cornflake crumbs
2 tbsp. butter

Cook sprouts; don't add salt. Drain; cut in half the large sprouts. Place in 10x6x2 baking dish. Arrange egg slices atop sprouts and sprinkle cheese over all. Blend together milk and soup. Pour over casserole. Top with crumbs. Bake at 350 degrees for 20-25 minutes.