Asparagus-Pea Casserole - cooking recipe

Ingredients

1 (15 oz.) can peas
1 can mushroom soup
1 (15 oz.) can asparagus
1 Tbsp. butter, melted
10 to 15 crackers, crushed
1 can water chestnuts

Preparation

Heat peas and drain.
Add mushroom soup to the drained peas and heat.
Alternate the peas, water chestnuts and soup mixture with asparagus in casserole.
Combine butter and crackers. Sprinkle this over top of casserole.
Bake 15 minutes at 350\u00b0. Yield: 8 servings.