"Asparagus And Peas To Please" - cooking recipe

Ingredients

1 (17 oz.) can small English peas
2 (14 1/2 oz.) cans asparagus cut spears
1 (8 1/2 oz.) can water chestnuts
1 can condensed cream of mushroom soup
saltine cracker crumbs

Preparation

Drain liquid from peas, asparagus and water chestnuts. Cut water chestnuts in bite size pieces. Mix peas, asparagus, water chestnuts and mushroom soup together. Place in greased casserole dish and cover top with crushed saltine cracker crumbs. Bake at 325\u00b0 for 30 minutes or until cracker crumbs are lightly browned.