- 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
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
