Three-Point Brussels-Sprouts Casserole

This recipe is originally from "Bill's" MIL, Carolyn Skiver. I assume Bill is a basketball player. Anyway, it's a great way to make brussels sprouts milder and may create some new sprout lovers!

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 2 (10 ounce) packages frozen Brussels sprouts
• 2  eggs, slightly beaten
• 1 1⁄2 cups  breadcrumbs
• 10 3⁄4 ounces  condensed cream of mushroom soup
• 1⁄2 cup cheddar cheese, shredded
• 2  tablespoons onions, chopped
• 2  tablespoons butter, melted
•  pepper

Directions

1. Cook brussels sprouts according the 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 a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts.
3. Bake, uncovered in a 350 degree oven for 35 minutes.