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Asparagus and Shrimp Casserole

2 large cans asparagus spears
2 boiled eggs, sliced
1 small can water chestnuts, sliced
1 small can mushroom stems and pieces
1 small can sliced ripe olives
1 large can small Shrimp
1 cup grated cheese
1 can mushroom soup
1/2 can water
10 or 12 crushed crackers
1 can onion rings

Butter a 1 1/2 quart Pyrex casserole. Place a layer of asparagus, eggs, chestnuts, mushrooms, olives, Shrimp, and cheese in this order. Dilute soup with 1/2 can water and pour half of this on first layer. Repeat the layers. Top with cracker crumbs. Cook for 30 minutes at 350 F. Place onion rings on top and brown for about 2 or 3 minutes.

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