Asparagus Casserole

[Guest guest]

Asparagus Casserole

 

 

 

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

 

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.

 

 

 

Natures Bounty:

A diverse group for chefs, cooks, and gardeners. Sharing their knowledge of

foods from seed to harvest.

So please come and join us in exploring the world of cuisines!

NaturesBounty

 

 

 

 

 

Auctions Great stuff seeking new owners! Bid now!