Vegetable Casserole - cooking recipe

Ingredients

1 (1 lb.) can cut string beans, drained
1 (1 lb.) can garden peas, drained
1 (10 1/2 oz.) can cut asparagus spears, drained
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. bread crumbs
1/2 c. melted butter
2 c. sharp Cheddar cheese, grated

Preparation

Mix beans, peas, asparagus and soup thoroughly.
Cover with buttered bread crumbs mixed with butter.
Sprinkle with cheese over top.
Bake at 375\u00b0 until it bubbles.
Serve hot from casserole.