English Peas And Asparagus - cooking recipe

Ingredients

1 can small English peas
1 can cut asparagus
1 stick oleo
1 can cream of mushroom soup
4 oz. Velveeta cheese

Preparation

Melt oleo and cheese together, then add mushroom soup and mix. Drain English peas and asparagus.
Add to mixture and heat until heated through.
Do not boil.
Reheat leftovers in oven.