DISAPPEARING BRUSSELS SPROUTS

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