Asparagus Casserole - cooking recipe

Ingredients

3 cans asparagus spears
1 can water chestnuts
1 stick oleo
1 c. grated cheese
1 can mushroom soup
4 slices bread

Preparation

Melt oleo; slice bread in finger size slices.
Dip in melted oleo and set aside.
Drain cooked asparagus and place in a long casserole dish.
Cut water chestnuts and place on top.
(I use the juice too.)
Put cheese on that, then cover with mushroom soup. Cover with bread slices.
Bake at 350\u00b0 until bread is brown.