2 (10 oz.) pkg. frozen brussel sprouts (4 c.)
3 hard boiled eggs, sliced
1 c. shredded sharp cheese (4 oz.)
1/4 c. milk
1 can cream of mushroom soup
1/2 c. corn flake crumbs
2 tbsp. melted butter

Cook sprouts according to directions except omit salt. Drain half large sprouts. Place in 10 x 7 x 2 inch baking dish. Arrange eggs atop of sprouts. Sprinkle cheese all over. Blend together milk and soup. Pour over casserole. If desired, combine crumbs and butter and sprinkle atop. Bake at 350 degrees for 25-30 minutes

NOTES: Instead of corn flakes topping, use canned French fried onions. Heat mushroom soup and milk before pouring over casserole. Fresh cooked sprouts may be used.