Mushroom and Asparagus Casserole

Ingredients

• 30 ounce asparagus spears drained canned
• 8 ounce mushrooms drained sliced canned
• 4 ounce water chestnuts drained sliced canned
• 10.8 ounce cream of mushroom soup canned
• 2.8 ounce french-fried onions canned
• 4  hard-cooked eggs chopped

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. Arrange asparagus spears in the baking dish.
3. Mix mushroom soup, eggs, mushrooms, water chestnuts, and pimentos in a bowl; pour over the asparagus.
4. 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.