2 cans sliced asparagus - (10 oz ea)
1 can cream of celery soup - (10 oz)
2 hard cooked eggs
1 cup grated Cheddar cheese
1/2 cup coarsely-crushed saltines or Ritz crackers
1 teaspoon butter
Directions: one line for each direction. When saved the lines will be numbered.
Place drained asparagus in lightly buttered crockpot or crockpot 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.
Notes: This recipe is a Southern U.S. Cuisine original - Diana Rattray.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
