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Asparagus Casserole




Source of Recipe


(wiccadwoman)


Recipe Introduction


I think I will use fresh asparagus instead of the canned.


List of Ingredients




2 cans sliced asparagus, (approx. 12 to 15 oz each)
1 can cream of asparagus soup or cream of celery, (10 3/4 oz)
1 or 2 hard-cooked eggs, thinly sliced
1 cup shredded cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 to 2 teaspoons butter


Recipe



Place drained asparagus in lightly buttered slow cooker. Combine cream of celery or asparagus soup and the shredded cheese. Top asparagus with sliced hard-cooked eggs, soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on LOW for 4 to 6 hours.