Mushroom and Asparagus Casserole

Ingredients

• 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

Directions

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.