2 (10 oz.) pkg. frozen Brussels sprouts
2 slightly beaten eggs
1 1/2 c. soft bread crumbs (2 slices)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. shredded Cheddar cheese
2 tbsp. chopped onion
2 tbsp. butter, melted

1. Cook Brussels sprouts according to package directions; drain. Cut sprouts into fourths and set aside.

2. Combine eggs, half the crumbs, soup, cheese, onion and dash pepper. Fold in sprouts. Transfer to 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts.

3. Bake, uncovered, in a 350 degree oven for 35 minutes. Makes 6 to 8 servings.

TO USE YOUR MICROWAVE: In a microwave-safe 1 1/2 quart casserole, combine Brussels sprouts and onion. Cover; micro-cook on 100% power (high) 10 to 12 minutes. Drain off liquid. Cut and assemble sprouts and sauce as directed; turn into same casserole.

In microwave-safe bowl, melt butter, uncovered, on high for 35 to 45 seconds. Stir in crumbs. Micro-cook sprouts mixture, uncovered, on high 8 to 10 minutes, stirring once. Sprinkle with crumbs. Micro-cook 1 to 2 minutes.