Asparagus And Pea Casserole - cooking recipe

Ingredients

2 cans drained asparagus
1 can LeSueur peas, drained
1 can mushroom soup
1 can chopped water chestnuts
2 c. grated cheese
4 slices bread crust
1 stick melted oleo
salt and pepper

Preparation

Layer vegetables; mix soup and water chestnuts and sprinkle cheese.
Dip bread in melted butter.
Lay bread on top.
Bake at 350\u00b0 until hot and bread is toasted.