- 2 cans sliced asparagus, (10 oz each)
- 1 can cream of celery soup, (10 oz)
- 2 hard cooked eggs, thinly sliced
- 1 c. grated cheddar cheese
- 1/2 c. coarsely crushed saltines or Ritz crackers
- 1 tsp. butter
1. Place drained asparagus in lightly buttered crock pot.
2. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter.
3. Cover. Cook on Low for 4 to 6 hours
Crock Pot Girl