Asparagus Luncheon Bake

Ingredients:

• 2 (10oz) package frozen chopped asparagus
• 1 can cream of mushroom soup, undiluted
• 1/4 cup milk
• 1 can water chestnuts, drained and sliced
• 2 (3oz ea) cans sliced mushrooms, drained
• 1/4 cup pimentos, diced
• 4 hard cooked eggs, chopped
• 1/2 teaspoon salt
• dash of pepper
• 3 1/2oz can french fried onion rings

Instructions:

Cook the asparagus according to the package directions, drain, then place in a 7x11-inch greased baking pan. Combine the soup and milk, then stir in the water chestnuts, mushrooms, pimentos, eggs, salt and pepper. Pour the mixture over the asparagus and bake uncovered at 350° for 20 to 25 minutes. 10 minutes before finishing, sprinkle the onion rings over the top.