Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
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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.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
274.17 calories; 10.65 g protein; 12.65 g carbohydrates; 20.42 g fat; 158.78 mg cholesterol; 771.35 mg sodium.Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.