Asparagus-Water Chestnut Casserole - cooking recipe

Ingredients

1 c. water chestnuts
1 (8 oz.) can mushrooms, sliced
1 small jar pimentos
2 c. asparagus spears
4 hard-cooked eggs, chopped
1 can cream of mushroom soup
1 can French fried onion rings

Preparation

Drain water chestnuts; drain and slice mushrooms.
Drain and chop pimentos.
Drain asparagus; arrange spears in greased casserole dish.
Mix water chestnuts, mushrooms, pimentos and eggs with mushroom soup; pour over asparagus.
Bake in preheated 350\u00b0 oven for 20 minutes.
Top with onion rings.
Bake for 10 minutes longer.
Yield: 6 to 8 servings.