2 (10 oz.) pkgs. frozen Brussels sprouts
1 c. shredded cheddar cheese
3 hard boiled eggs, sliced
1/4 c. milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. bread crumbs
2 tbsp. butter

Cook Brussels sprouts for 10 minutes; drain. Arrange sprouts in a single layer in the bottom of a 7x11 inch casserole. Sprinkle, cheese over sprouts. Arrange sliced eggs over cheese.

In a small bowl, combine milk and soup; pour over egg slices. Bake in a preheated 350 degree oven for 15 minutes. In a large skillet, brown bread crumbs in butter. Sprinkle on top of casserole; return to oven and bake 10 minutes longer. Serves 6-8.