What You Need:

2 – 10 oz. cans sliced asparagus
1 – 10 oz. can cream of celery soup
2 hard cooked eggs, thinly sliced
1 cup cheddar cheese, grated
1/2 cup coarsely crushed crackers
1 teaspoon butter

How to Make It:

Drain the asparagus and place in a lightly buttered slow cooker.
Top the asparagus with the sliced hard boiled eggs.
Combine the soup and cheese and place that into the slow cooker. Top with the cracker crumbs.
Cover and cook on a low setting for about 4 to 6 hours.

Tip:

This can be prepared in a 3.5qt. or 6qt. crock pot and yields about 4 servings. You could add diced ham to the recipe or serve this with sliced ham.