Mushroom and Asparagus Casserole Popular Recipes

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Monday, November 16, 2015

Mushroom and Asparagus Casserole

"Asparagus, water chestnuts, eggs, and pimentos integrate to create a colourful 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 (four ounce) can sliced water chestnuts, tired
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 levels F (175 ranges C). Grease an eight-inch rectangular 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 mins. Top casserole with French-fried onions and hold baking until the onions begin to darken, approximately 10 minutes extra.

Notes :

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