Holiday Asparagus

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

1. Thaw asparagus; drain well and set aside.
2. Combine soup, milk, Worcestershire sauce, salt and pepper.
3. Mix well and set aside. Layer half of asparagus, water chestnuts, mushrooms, pimento, egg and soup mixture in a greased 8-inch square baking dish.
4. Repeat layers.
5. Cover and refrigerate.
6. Remove from refrigerator.
7. Let stand 30 minutes.
8. Sprinkle onion rings over top.
9. Bake uncovered at 350u0b0 for 25 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2853 (may not work)