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.


Recipe Summary

15 mins
35 mins
50 mins
8 servings


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


Instructions Checklist
  • 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.

Nutrition Facts

274 calories; protein 10.7g 21% DV; carbohydrates 12.7g 4% DV; fat 20.4g 31% DV; cholesterol 158.8mg 53% DV; sodium 771.4mg 31% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This is really good and easy to make. The next time I make this I’m going to leave out the butter and flour. The butter, flour and soup was a bit too thick so I used water (could have also used milk) to thin it out to spread over asparagus. This is similar to the green bean casserole I make at Thanksgiving so I’m sure I can leave flour and butter out. Good recipe. Thanks. Read More