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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
cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter


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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