Asparagus Casserole - cooking recipe

Ingredients

1 large can asparagus, drained
1 can green peas, drained
1 can water chestnuts, drained and sliced
1 can cream of mushroom soup
Velveeta cheese
1/2 c. oleo
Toll House crackers

Preparation

Layer asparagus, peas and water chestnuts, in order listed. Pour can of undiluted soup over layers, then a layer of Velveeta Cheese.
Melt the oleo and mix into 1 1/2 cups Town House cracker crumbs. Bake in a 9 x 9-inch pan at 350\u00b0 for 20 to 30 minutes.