Easy, Cheesy Crockpot Asparagus

Guest Author - Sandy Moyer

2 bunches (1-1/2 to 2lb.) fresh asparagus - cooked until tender, or
2 pkgs.(10 oz. each) frozen asparagus spears - thawed, or
2 cans (14 - 15 oz.each) asparagus - drained
2 cups finely crushed saltine crackers
1 can (10-3/4 oz.) cream of chicken soup
1 can (10-3/4 oz.) cream of celery soup
1 large egg - lightly beaten
8 oz. pasturized process cheese - white or yellow, torn slices or cubed
1/2 cup slivered almonds

Preparation -
Spray the inside of a the cooking crock with non-stick cooking spray. Mix all the ingredients together in a bowl. Pour the mixture into the prepared crock. Cover and cook on high for about 3 hours.

Get an Asparagus Steamer for perfectly cooked fresh asparagus
This 3-piece steamer features a stainless steel pot with an encapsulated aluminum disc for fast, even heating. The tempered glass lid allows maximum visibility. Easy-grip silicone handles stay cool. Dishwasher safe.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Caitlin McLeod for details.