• 20 oz. Sliced Asparagus (2, 10-oz. cans)
  • 10 oz. Cream of Celery Soup
  • 2 Hard Boiled Eggs
  • 1 c. Freshly Grated Cheddar Cheese
  • 1 Sleeve of Ritz Crackers

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I love to make all my side dishes in the slow cooker, so I don’t need to watch them on the stove or in the oven. Slow Cooker Asparagus Casserole, is one I promise you will enjoy!

  1. Butter a Crock-Pot® Casserole Crock or a large oval slow cooker.
  2. Place one sleeve of crackers in a gallon-sized zipper baggie.
  3. Crush crackers with a rolling pin and sprinkle in the bottom of the slow cooker.
  4. Drain asparagus and reserve liquid.
  5. Place drained asparagus evenly on the cracker crumbs.
  6. Chop hard boiled eggs very finely and place in a bowl.
  7. Top eggs with juice from the asparagus cans and soup.
  8. Gently stir eggs and liquids to combine. Pour over top asparagus in the slow cooker.
  9. Cover. Cook on Low for 4 to 5 hours.
  10. Remove lid and sprinkle shredded cheese overtop casserole.
  11. Recover and cook for a 15-30 minutes longer or until all the cheese is melted.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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