An easy recipe with a nice texture that is tasty and quick to assemble, this casserole contains hard-cooked eggs, chopped onion rings, and cheese.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

274 calories; 20.4 g total fat; 159 mg cholesterol; 771 mg sodium. 12.7 g carbohydrates; 10.7 g protein; Full Nutrition