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Popular Recipes Mushroom and Asparagus Casserole

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Mushroom and Asparagus Casserole

"Asparagus, water chestnuts, eggs, and pimentos combine to create a colorful dish."

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

Instructions :

Prep : 15M Cook : 4M Ready in : 45M
  • 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.

Notes :

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