Monday, January 14, 2008

Crock Pot Asparagus Casserole

2 (10 ounce) cans asparagus
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines
1 teaspoon butter

Place drained asparagus in lightly buttered crock pot.
Combine soup and cheese.
Top asparagus with soup mixture, then the cracker crumbs.
Dot with butter.
Cover and cook on low for 4 to 6 hours.

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