Jan’s Asparagus Casserole

Directions

Ingredients :

3 tablespoons butter

3 tablespoons all-purpose flour

1 (10 ounce) can condensed cream of mushroom soup

1 (4 ounce) can water chestnuts

chopped

½ teaspoon dry mustard

5 hard-cooked eggs

sliced

2 (14.5 ounce) cans asparagus spears

drained

chopped

1 (3 ounce) can French-fried onion rings

chopped

1 cup grated Cheddar cheese

Methods :

Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.

Melt butter in a saucepan over medium heat; whisk in flour until smooth. Stir mushroom soup, water chestnuts, and dry mustard into butter mixture; cook, stirring often, until mixture is hot, about 3 minutes.

Layer half the egg slices, half the asparagus, and half the soup mixture in the prepared dish; repeat layers. Sprinkle top of casserole evenly with onion rings; sprinkle cheese over onion rings.

Bake in the preheated oven until bubbly, about 30 minutes.