Jan’s Asparagus Casserole
3 tablespoons butter
3 tablespoons all-purpose flour
1 (10 ounce) can condensed cream of mushroom soup
1 (4 ounce) can water chestnuts
½ teaspoon dry mustard
5 hard-cooked eggs
2 (14.5 ounce) cans asparagus spears
1 (3 ounce) can French-fried onion rings
1 cup grated Cheddar cheese
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.
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