Brussels Sprout Casserole

2 small boxes Brussels sprouts, thawed
2 eggs, slightly beaten
1 cup shredded cheese
1 can cream of mushroom soup
1 cup mayonnaise
4-5 strips of bacon, fried and crumbled
2 tubes butter crackers (Town House, Ritz, et.)
1 stick melted butter

Preheat oven to 350 degrees. Place Brussels sprouts in the bottom of a casserole dish sprayed with non-stick spray. Evenly sprinkle with cheese. Whisk eggs, mushroom soup and mayonnaise together. Pour over cheese. Top with bacon. Crush crackers. Add butter to crackers and sprinkle evenly over soup mixture. Bake 45 minutes.

Changes - use broccoli instead of sprouts. Try bite sized pieces of ham instead of bacon. Use pre-packaged stuffing instead of crackers. Make sure you crush before adding.

Garlicky Brussels Sprouts

1 lb. Brussels sprouts, cut in half
1 small onion, chopped
3 Tbl. butter or margarine
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup shredded Parmesan cheese

In a skillet, sauté Brussels sprouts and onion in butter for 5 minutes. Add garlic, salt and pepper. Sauté for 1 minute more. Reduce heat to medium. Cook and stir for 5-6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese.

Changes - don't like Brussels sprouts? Try broccoli. Flavor it up some by adding 4-5 slices of fried, crumbled bacon.