2 boxes brussel sprouts
3 hard boiled eggs
1 c. sharp cheese, shredded
1 can cream of mushroom soup
1/4 c. water
Buttered bread crumbs

Cook brussel sprouts as directed on box and drain. Spread them in bottom of buttered casserole. Slice eggs over top of brussel sprouts. Cover with cheese. Mix soup with water and pour over top. Cover with bread crumbs. Bake at 350 degrees until golden brown or until sprouts are tender - about 20-30 minutes.