Crockpot: Asparagus Casserole (Vegetarian)

Haven't tried this one personally yet, but it sounds yummy and I have a daughter that is vegetarian so this is something we'll try out.

Ingredients: 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 Directions: 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.

Butter Glazed Asparagus

From: Campbell's Kitchen
Prep: 5 minutes
Cook: 10 minutes
Serves: 6


Ingredients:

1/2 cup Swanson® Chicken Broth OR Swanson® Vegetable Broth
2 pound asparagus, trimmed and cut into 1-inch pieces
6 tablespoon butter

Directions:

Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.

Reduce the heat to medium. Cook for 5 minutes more or until the liquid thickens and the asparagus is tender-crisp.

Easy Substitution Tip: Use frozen broccoli flowerets or sliced carrots for the asparagus.