2 (10 oz.) pkgs. frozen brussel sprouts
2 eggs, slightly beaten
1 1/2 c. soft bread crumbs
1 can cream of mushroom soup
1/2 c. sharp cheese, shredded
2 tbsp. onion, chopped
Dash pepper
1 tbsp. butter, melted

Cook brussel sprouts slightly, cut into quarters if large. Combine eggs, 1/2 cup of crumbs, soup, cheese, onion and pepper. Stir in sprouts. Turn into a greased 1 1/2-quart casserole. Combine remaining crumbs with melted butter. Sprinkle on top. Bake at 350 degrees for 50 to 55 minutes. Serves 8.