Asparagus, Pea And Soup Casserole - cooking recipe

Ingredients

1 can Libby's asparagus, drained
1 can small baby peas, drained
1 can mushroom soup
3/4 c. shredded Velveeta cheese
3/4 c. bread crumbs, mixed with 3 Tbsp. oleo

Preparation

Place in casserole asparagus, then peas, next soup.
Sprinkle a good layer of shredded cheese on soup and top with bread crumbs that have been soaked in butter. Bake until heated through at 350\u00b0.