Ingredients

2 cans sliced asparagus-10 oz. each
1 can cream of celery soup-10 oz.
2 hard cooked eggs thinly sliced
1 C. grated Cheddar cheese
1/2 C. coarsely-crushed saltines or Ritz crackers
1 tsp. butter

Cooking Instructions

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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)