| Asparagus Casserole
Two 10 ounce cans of sliced asparagus
one 10 ounce can of cream of celery soup
2 hard cooked eggs, thinly sliced
1 cup of grated Cheddar cheese
1 cup of coarsely-crushed saltines or Ritz crackers
1 teaspoon of butter |
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Place drained asparagus in lightly buttered crock pot or 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.
This recipe yields 4 to 6 servings.
Formatted for MC5 08-10-1999 by Joe Comiskey - joecomiskey@netzero.net
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