Asparagus Delight - cooking recipe

Ingredients

2 cans extra long asparagus spears
1 c. English peas
1 can cream of mushroom soup
1 (4 oz.) can water chestnuts
1 stick oleo or butter
4 slices white bread
1 c. shredded cheese

Preparation

Grease oblong casserole with oleo.
Drain asparagus and put in bottom of casserole.
Drain peas, slice water chestnuts and sprinkle over asparagus.
Heat
soup and pour over asparagus. Sprinkle cheese over
soup.
Melt
butter over low heat. Trim bread and cut into small finger size strips.
Soak strips in butter and lay strips
over
cheese.
Bake
in 350\u00b0 oven 25 minutes or until bread
is
golden
brown.
May be made ahead, refrigerated and then baked.