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
Preparation:
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.
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