Holiday Vegetable Casserole - cooking recipe

Ingredients

2 cans asparagus spears
2 cans small fancy peas
2 cans sliced water chestnuts
1 can cream of mushroom soup
Cheddar cheese
white bread
margarine or butter

Preparation

Drain all vegetables well.
Layer asparagus on bottom of a 13 x 9-inch pan.
Mix peas and soup; put on top of asparagus.
Layer water chestnuts on top.
Cover with grated cheese.
Cut white bread into strips (no crust).
Dip into margarine or butter and place on top of cheese.
Bake at 350\u00b0 until bubbly.