Holiday Asparagus - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen chopped asparagus
1 (10 oz.) can cream of mushroom soup, undiluted
2 Tbsp. milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can sliced chestnuts, drained
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar diced pimiento, drained
2 hard-boiled eggs, sliced
1 (2.8 oz.) can fried onion rings

Preparation

Thaw asparagus, drain well and set aside.
Combine soup, milk, Worcestershire sauce, salt and pepper; mix well.
Layer half each of asparagus, water chestnuts, mushrooms, pimiento, eggs and soup mixture in a greased 8-inch square baking dish.
Repeat layers. Cover and refrigerate.
Remove from fridge.
Let stand 30 minutes. Sprinkle onion rings over top.
Bake, uncovered, at 350\u00b0 for 25 minutes.
Yields 6 to 8 servings.
Great for special dinners. Enjoy!