2 boxes Brussels sprouts, cooked as directed
3 hard cooked eggs
1 c. sharp cheese, grated
1 can mushroom soup and 1/4 c. water

Put Brussels sprouts in bottom of buttered casserole. Slice eggs and layer over sprouts. Cover with cheese. Pour mushroom soup over cheese. Cover with buttered bread crumbs. Bake in oven until golden brown or sprouts are tender.