ASPARAGUS CASSEROLE
2 cans (10 oz each) sliced asparagus
1 can (10 oz) cream of celery soup
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 lightly buttered slow cooker 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.
2 cans (10 oz each) sliced asparagus
1 can (10 oz) cream of celery soup
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 lightly buttered slow cooker 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.
MsgID: 3132159
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (17)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (17)
Board: Daily Recipe Swap at Recipelink.com
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