Asparagus Casserole 2 cans sliced asparagus 1 can cream of asparagus soup or cream of celery 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 tsp butter 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.