Asparagus, Peas And Mushroom Casserole - cooking recipe

Ingredients

2 can asparagus spears
1 can English peas
1 (10 oz.) can cream of mushroom soup
3/4 c. shredded sharp Cheddar cheese
2 Tbsp. melted margarine
1 c. soft bread crumbs

Preparation

Heat asparagus to boiling in a small amount of salted water. Repeat process with peas.
Arrange half of asparagus in a greased 2-quart casserole dish.
Gently mix peas, soup and cheese in a bowl.
Spoon half of mixture over asparagus layer.
Add remaining asparagus; top with remaining peas.
Stir melted margarine into bread crumbs and sprinkle over casserole.
Bake at 350\u00b0 for 30 minutes.