Pea And Asparagus Casserole - cooking recipe

Ingredients

1 (17 oz.) can peas
1 (14 1/2 oz.) can asparagus
1 can cream of mushroom soup
1 c. cheese, grated
Durkee dressing
1 (8 oz.) can sliced water chestnuts
cracker crumbs, buttered
salt and pepper to taste

Preparation

Drain vegetables.
Mix with soup, cheese, Durkee sauce to taste and water chestnuts.
Season to taste; put cracker crumbs on top.
Bake at 350\u00b0 until bubbly.
Bake in 2-quart casserole.