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.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)