1 can asparagus
1 can English peas
1 can cream of mushroom soup
1 can sliced water chestnuts
1/2 stick butter
Grated Cheddar cheese
Whole wheat bread slices

Place asparagus in bottom of greased casserole, add peas. Spread soup (undiluted) over peas. Add layer of water chestnuts. Add thick layer of cheese. Top with bread slices cut into strips (1/2 or 1/3) that have been dipped in melted butter. Bake at 350 degrees for 30-40 minutes until bread is golden brown. Serve immediately.