Crock Pot ASPARAGUS CASSEROLE
2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter
Place drained asparagus in a lightly buttered slow cooker 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.
Crock Pot Cooking Tip
When using frozen foods in a crock pot recipe, thawing prior to adding them to the crock pot is a must because you risk damage to your ceramic crock pot liner. If you must cook a frozen product, be sure to add one cup of warm liquid to prevent sudden changes in temperature. If you have a metal slow cooker you may add frozen items but increase cooking time by several hours.
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