Holiday Asparagus

11 ingredients
9 steps

Ingredients

  • 2 (10 oz.) pkg. frozen chopped asparagus
  • 1 (10 oz.) can cream of mushroom soup, undiluted
  • 2 Tbsp. milk
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 (8 oz.) can sliced chestnuts, drained
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1 (2 oz.) jar diced pimiento, drained
  • 2 hard-boiled eggs, sliced
  • 1 (2.8 oz.) can fried onion rings

Directions

  1. 1
    Thaw asparagus, drain well and set aside.
  2. 2
    Combine soup, milk, Worcestershire sauce, salt and pepper; mix well.
  3. 3
    Layer half each of asparagus, water chestnuts, mushrooms, pimiento, eggs and soup mixture in a greased 8-inch square baking dish.
  4. 4
    Repeat layers. Cover and refrigerate.
  5. 5
    Remove from fridge.
  6. 6
    Let stand 30 minutes. Sprinkle onion rings over top.
  7. 7
    Bake, uncovered, at 350° for 25 minutes.
  8. 8
    Yields 6 to 8 servings.
  9. 9
    Great for special dinners. Enjoy!

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