2 cans (14 1/2 oz. each) green asparagus, drained
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) sliced mushrooms, drained
1 jar (2 oz.) diced pimento
4 hard boiled eggs, chopped
1 can (10 3/4 oz.) cream of mushroom soup
1 can (3 oz.) French fried onion rings

Heat oven to 350 degrees. Grease 1 1/2 quart casserole dish. Place asparagus in prepared dish. Mix chestnuts, mushrooms, pimentos and eggs with the soup; pour over asparagus. Bake for 20 minutes; top with onion rings. Bake 10 minutes longer.