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Asparagus Casserole
Ingredients
2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
½ cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter
Method
Place drained asparagus in lightly buttered slow cooker or slow cooker baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.
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