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Jan's Asparagus Casserole

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"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."
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50 m servings 274 cals
Original recipe yields 8 servings


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until bubbly, about 30 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 274 calories; 20.4 g fat; 12.7 g carbohydrates; 10.7 g protein; 159 mg cholesterol; 771 mg sodium. Full nutrition

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