Crock Pot Asparagus Casserole

2 cans sliced asparagus, (10 oz each) OR 1 lb. fresh asparagus
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter

Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot 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. Source:
http://www.abbyskitchen.com
Chris in NM

http://www.nancyskitchen.com