Mushroom and Asparagus Casserole recipe

All Recipes Side Dish Casseroles

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 (4 ounce) can sliced water chestnuts, drained
1 (2 ounce) jar pimentos
1 (2.8 ounce) can French-fried onions

Nutrition Info

323.1 calories
carbohydrate: 23.9 g
cholesterol: 212 mg
fat: 20.4 g
fiber: 3.9 g
protein: 12.6 g
saturatedFat: 5.7 g
servingSize: -
sodium: 1562.2 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

  2. Arrange asparagus spears in the baking dish.

  3. Mix mushroom soup, eggs, mushrooms, water chestnuts, and pimentos in a bowl, pour over the asparagus.

  4. Bake in preheated oven for 20 minutes. Top casserole with French-fried onions and continue baking until the onions begin to darken, about 10 minutes more.

Recipe Yield

4 servings

Recipe Note

Asparagus, water chestnuts, eggs, and pimentos combine to create a colorful dish.

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