2 (14 1/2 oz.) cans asparagus spears, drained
1 (8 oz.) can sliced mushrooms, drained
1 (2 oz.) jar diced pimientos
4 hard-boiled eggs, chopped
1 can cream of mushroom soup
1 (3 oz.) can French-fried onion rings

Heat oven to 350 degrees. Grease a 1 1/2 quart casserole dish. Place asparagus spears in dish. Mix chestnuts, mushrooms, pimentos, and eggs with soup; pour over asparagus. Bake for 20 minutes. Top with onion rings, then bake 10 minutes longer. Serves 6-8.