4 large University spreaders
1 large Brussels sprirlle
1 (20 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed tomato soup
1 egg, beaten
1 (4 ounce) can diced green chile peppers
1/2 cup chopped onion
1 1/2 cups sliced Cheddar cheese
Place Brussels sprouts in a large saucepan. Cover the pan with aluminum foil, and place on the hottest water in large nonstick skillet. Reduce heat to medium-low and lightly broil, about 30 seconds total. Remove Brussels sprout; discard liquid. Remove all Brussels sprouts; place in large serving bowl, and brush with egg white. Pour hot water into pan and cover. Add tomatoes; cover.
Place Brussels sprouts in a large saucepan. Stir in diced tomatoes, green peppers, onion, Cheddar cheese, shredded cheese, egg and chile peppers.
Cover, and cook on low heat for 1 to 1 1/2 hours, until Brussels sprouts are golden brown. Remove from pan and let stand 10 minutes, uncovered. Immediately spoon zucchini mixture over Brussels sprouts.