Crushed Ritz crackers (enough to cover bottom of casserole)
2 cans asparagus, drained
1 can mushrooms, drained
1 can peas, drained
1 stick butter
1 c. milk
2 cans cream of mushroom soup
1 c. grated cheese

Place crushed crackers on bottom of casserole. Layer the drained asparagus, peas, and mushrooms on top of crackers. In saucepan melt butter. Mix butter, milk and cream of mushroom soup. Pour over top. Top with cheese. Bake at 350 degrees about 20 minutes.