Asparagus And Peas Casserole - cooking recipe

Ingredients

1 box frozen peas
1 can asparagus
1 can water chestnuts
1 small can sliced mushrooms
1 can mushroom soup
4 slices bread
1 stick butter
1/2 c. grated cheese

Preparation

Cook peas.
Drain asparagus, water chestnuts and mushrooms. Slice chestnuts thin.
Crumble 4 slices dry bread into 1 stick of butter.
Spread peas in pan.
Place asparagus on peas, then chestnuts and mushrooms.
Spread 1 cup mushroom soup (undiluted) over vegetables.
Sprinkle half cup grated cheese over soup.
Top with crumbs and bake until brown.
Bake at 350\u00b0 for 30 minutes. Grease 9 x 9 x 2-inch dish or pan with butter.