Mushroom and Asparagus Casserole recipe
All Recipes Best Recipe Side Dish CasserolesIngredients
- 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 caloriescarbohydrate: 23.9 gcholesterol: 212 mgfat: 20.4 gfiber: 3.9 gprotein: 12.6 gsaturatedFat: 5.7 gservingSize: -sodium: 1562.2 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Mushroom and Asparagus Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Arrange asparagus spears in the baking dish.
Mix mushroom soup, eggs, mushrooms, water chestnuts, and pimentos in a bowl, pour over the asparagus.
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.