Asparagus-Lima Casserole - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen baby lima beans
2 (8 oz.) cans asparagus
1 can water chestnuts, diced
1 can cream of mushroom soup
1/2 lb. sharp Cheddar cheese, shredded
buttered bread crumbs

Preparation

Cook limas slightly less than normal time; drain.
Place half of limas in a 1 1/2-quart buttered casserole.
Add can of asparagus (drained) on top of limas.
Add half of the water chestnuts.
Add half of the mushroom soup and sprinkle with half of the cheese.
Repeat layers.
Top with buttered crumbs and bake at 350\u00b0 for about 40 minutes.
Serves 4.