Lu'S Holiday Asparagus

• 2 (15 oz.) cans Green Giant tender green asparagus or 2 (10 oz.) pkg. frozen chopped asparagus, drained
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 2 Tbsp. milk
• 1/4 tsp. pepper
• 1 (8 oz.) can water chestnuts, drained
• 1 (4 oz.) can sliced mushrooms, drained
• 1 (2 oz.) jar diced pimento, drained
• 1/4 tsp. salt
• 1 hard-cooked egg, sliced
• 1 (2.8 oz.) can fried onion rings
• 1 tsp. Worcestershire sauce

1. To Mix:
2. Drain asparagus.
3. Set aside.
4. Combine soup, Worcestershire sauce, salt and pepper.
5. Mix well.
6. Set aside. Layer one-half of asparagus, water chestnuts, mushrooms, pimento, egg and soup mixture in an oblong, greased casserole dish.
7. Repeat layers; cover and refrigerate several hours or overnight.

cream of mushroom soup, milk, pepper, water chestnuts, mushrooms, pimento, salt, egg, onion rings, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340572 (may not work)