Aunt Gladys' Asparagus Casserole - cooking recipe

Ingredients

1 can whole Asparagus, drained
1 can Cream of Mushroom Soup
1 can English Peas, drained
1 1/2 c. grated cheese (sharp cheddar)
Sliced Almonds

Preparation

In a small baking pan, lay the asparagus flat.
Layer 1/2 can soup over asparagus.
Layer 1/2 c. grated cheese on top of this. Add drained peas, then remaining soup on top of peas.
Place remaining cheese on last.
Bake at 350 degrees for approximately 30 minutes or until mixture bubbles.
Sprinkle almonds over top and continue baking for 5 minutes more until almonds are slightly brown.