1 can water chestnuts, sliced
1 (8 oz.) can mushrooms, sliced
1 sm. jar pimentos, chopped
2 cans asparagus
4 hard cooked eggs, chopped
1 can cream of mushroom soup
1 can French fried onion rings

Drain water chestnuts, mushrooms and pimentos. Drain asparagus and arrange in greased casserole.

Mix water chestnuts, mushrooms, pimentos and eggs with mushroom soup; pour over asparagus. Bake 20 minutes at 350. Top with onion rings, bake 10 minutes longer. Serves 8.