Asparagus Casserole
From 0042 Pdf 470 Crock Pot Recipes.
Source and licence
From 0042 Pdf 470 Crock Pot Recipes, printed page 6, digitised by the Internet Archive: https://archive.org/details/0042-pdf-470-crock-pot-recipes
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 cans sliced asparagus
- 1 can cream of celery soup
- 1/2 cup coarsely crushed saltines
- 1 teaspoon butter Place drained asparagus
- 2 hard cooked eggs
Method
- 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 lightly buttered slow cooker/Crock Pot or slow cooker/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.