Holiday Asparagus - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen chopped asparagus
1 (10 3/4 oz.) can cream of mushroom soup (add a little water)
2 Tbsp. milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar diced pimiento, drained
1 hard-cooked egg, 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 and set aside. Layer half each of asparagus, water chestnuts, mushrooms, pimientos, egg and soup mixture in a greased 8-inch square baking dish.
Repeat layers.
Cover and refrigerate.
Remove from refrigerator; let stand 30 minutes.
Sprinkle onion rings over top.
Bake, uncovered, at 350\u00b0 for 25 minutes.
Yields 6 to 8 servings.