4 hard boiled eggs, sliced
2 cans cream of celery soup or cream of asparagus soup
2 cups shredded cheddar cheese
1 cup bread or cracker crumbs
4 Tbs butter cut into chunks
1) Spray crock with cooking spray, or use plastic cooker liner.
2) Layer asparagus evenly over the bottom of the crock. Layer the eggs evenly over the asparagus.
3) Mix cheese and soup together and pour over the asparagus evenly. Top with bread crumbs and dot with butter.
4) Place a kitchen towel or paper towels over top of crock and cover with lid. Pull ends taught and into the center. The towel will serves as a moisture wick while cooking. Cook on low for 7-8 hour or high for 4-5 hours. Serve warm.
Review: Mike made this while I was at work, as he's off on Thanksgiving break. It was quite atrocious looking when we removed the lid. Once again, he offered pizza if it wasn't good, but it was apparently my turn to be the guinea pig! I liked it and we both ate it. It was really a fancy soup and not much of a casserole. The flavor was good and savory, but Mike thought it lacked a starch. His idea is to add potatoes next time, to enhance the texture and the flavor.
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