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, chopped
• 1/2 teaspoon dry mustard
• 5 hard-cooked eggs, sliced
• 2 (14.5 ounce) cans asparagus spears, drained, chopped
• 1 (3 ounce) can French-fried onion rings, chopped
• 1 cup grated Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a casserole dish.
3. Melt butter in a saucepan over medium heat; whisk in flour until smooth.
4. Stir mushroom soup, water chestnuts, and dry mustard into butter mixture; cook, stirring often, until mixture is hot, about 3 minutes.
5. Layer half the egg slices, half the asparagus, and half the soup mixture in the prepared dish; repeat layers.
6. Sprinkle top of casserole evenly with onion rings; sprinkle cheese over onion rings.
7. Bake in the preheated oven until bubbly, about 30 minutes.

butter, allpurpose, condensed cream, water chestnuts, dry mustard, eggs, onion rings, cheddar cheese

Taken from allrecipes.com/recipe/jans-asparagus-casserole/ (may not work)