Asparagus Casserole - cooking recipe

Ingredients

1 (16 ounce) can asparagus spears or (16 ounce) can asparagus spears, cut
2 hard-boiled eggs
1 cup grated cheddar cheese
1 (2 ounce) jar canned pimientos
1 (10 1/4 ounce) can cream of mushroom soup or (10 1/4 ounce) can white sauce
seasoned pepper (optional)
fresh breadcrumb, with
melted butter
water chestnut (optional)
onion (optional)

Preparation

Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
Spread buttered crumbs over top.
Bake at 400F for approximately 20 to 30 minutes or until bubbly.