mushroom and asparagus casserole

Ingredients

• Servings: 4
• 2 (15 ounce) cans asparagus spears, drained
• 1 (10.75 ounce) can cream of mushroom soup
• 4 hard-cooked eggs, chopped
• 1 (8 ounce) can sliced mushrooms, drained
• 1 (4 ounce) can sliced water chestnuts, drained
• 1 (2 ounce) jar pimentos
• 1 (2.8 ounce) can french-fried onions

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• arrange asparagus spears in the baking dish.
• mix mushroom soup, eggs, mushrooms, water chestnuts, and pimentos in a bowl; pour over the asparagus.
• bake in preheated oven for 20 minutes. top casserole with french-fried onions and continue baking until the onions begin to darken, about 10 minutes more.