ASPARAGUS CASSEROLE

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


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.