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1 can water chestnuts
1 8-oz can muxhrooms, sliced
1 smALL jar pimentos
2 cans asparagus spears
4 hard cooked eggs, chopped
1 can cream of mushroom soup
1 can french-fried onion rings


Drain water chestnuts; slice. Drain and slice mushrooms. Drain and chop pimentos. Drain asparagus; arrange spears in greased casserole. Mix water chestnuts, mushrooms, pimentos, and eggs with mushroom soup; pour over asparagus. Bake in preheated 350-degree oven for 20 minutes. Top with onion rings; bake for 10 minutes longer. Yield: 6-8 servings.