Veggies Casserole - cooking recipe

Ingredients

2 (15 oz.) cans asparagus spears, drained and divided in half
2 (17 oz.) cans small green peas, drained
1 (8 oz.) can sliced water chestnuts, drained
1 can cream of chicken soup (undiluted)
3/4 c. (3 oz.) shredded Cheddar cheese
2 Tbsp. minced onion
1 c. soft bread crumbs
2 Tbsp. melted butter

Preparation

Arrange half of asparagus in a lightly greased 12 x 8 x 2-inch baking
dish.
Combine
next
6
ingredients, stirring gently. Spoon
half this last mixture over asparagus.
Repeat layers. Combine
bread
crumbs
and
butter.
Sprinkle
over entire top. Bake,
uncovered, at 350\u00b0 for 20 minutes or until well heated.