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.