Pantry Casserole - cooking recipe

Ingredients

1 c. English peas
1 large can green asparagus (tall can)
1 c. water chestnuts, sliced
1 large can mushrooms
1 c. mushroom soup
5 to 6 c. grated Cheddar cheese
1 stick butter or oleo
4 or 5 slices old bread with crusts removed, broken into small pieces

Preparation

Drain all vegetables well.
Butter a 9 x 13-inch pan and put a layer of peas, asparagus, water chestnuts and mushrooms and pour mushroom soup over all.
If you like
a lot of seasoning, sprinkle with cayenne pepper.
Cover with grated cheese.
Melt butter and marinate bread in it.
Spread bread over cheese.
Bake at 350\u00b0 until slightly browned, 30 to 45 minutes.
Makes 8 to 10 servings.