Asparagus Chestnut Bake - cooking recipe

Ingredients

1 (15 oz.) can asparagus, drained
1 (17 oz.) can English peas, drained
salt to taste
1 (6 oz.) can sliced water chestnuts, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. American cheese, grated
4 slices bread
1 stick butter

Preparation

In buttered casserole, put layer of vegetables in order given; spoon and spread soup over top and sprinkle with cheese.
Melt butter over low heat.
Trim bread and cut each slice into 4 strips.
Dip bread strips in melted butter and lay over cheese. Bake, uncovered, at 350\u00b0 for 25 to 30 minutes, or until bread is golden brown.