1 can cream of mushroom soup, undiluted
2 eggs, well beaten
1 c. grated sharp cheese
1 c. sour cream
1/4 c. minced onion
1 jar (3 oz.) pimento, chopped
1 jar (4 oz.) mushrooms, drained
1/2 tsp. salt
1/4 tsp. pepper
2 pkgs. frozen asparagus, cooked and drained
1 1/2 c. crushed cornflakes
6 tbsp. butter, melted

Mix all ingredients gently except corn flakes. Turn into a buttered pan, 13 x 9 x 2 inches. Sprinkle cornflakes over all, dribble with butter. Bake at 300 degrees for one hour or until sauce is partially set. Serves 8 to 10. Broken pieces of pecans may be included in cornflake topping.