Source: dLife

Baked and breaded brussels sprouts with cheddar cheese.

Servings

1 cup cold water
2 Brussels Sprouts, frozen, 10oz package
2 tbsp Butter, unsalted
1 Soup, cream of mushroom, ready to serve, low sodium, 10.75 ounce can
2 eggs , beaten
0.5 cup Cheese, cheddar, sharp, shredded
0.5 cup Bread Crumbs, plain, grated, dry

1 Preheat oven to 350 degrees Fahrenheit.
2 Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
3 In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
4 Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Wonderful served with chicken.