Holiday Asparagus

• 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

1. Thaw asparagus, drain well and set aside.
2. Combine soup, milk, Worcestershire sauce, salt and pepper; mix well.
3. Layer half each of asparagus, water chestnuts, mushrooms, pimiento, eggs and soup mixture in a greased 8-inch square baking dish.
4. Repeat layers. Cover and refrigerate.
5. Remove from fridge.
6. Let stand 30 minutes. Sprinkle onion rings over top.
7. Bake, uncovered, at 350u0b0 for 25 minutes.
8. Yields 6 to 8 servings.
9. Great for special dinners. Enjoy!

cream of mushroom soup, milk, worcestershire sauce, salt, pepper, chestnuts, mushrooms, pimiento, eggs, onion rings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016392 (may not work)