Mushroom and Asparagus Casserole Recipe

Mushroom and Asparagus Casserole Recipe

  • 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
  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.
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