2 cans asparagus, drained (may use cooked fresh or frozen)
1 can (17 oz.) sm. peas, drained
1 can cream of mushroom soup
Salt & pepper
1 can water chestnuts, chopped
4 oz. pkg. shredded Cheddar cheese
1 stick butter, melted
6-8 slices bread

Place asparagus in bottom of rectangular baking dish. Mix peas with soup and spread on top of asparagus. Add salt, pepper and water chestnuts. Sprinkle cheese over mixture. Trim crust from bread slices and cut each slice into 4 finger length pieces. Dip in melted butter and place close together on top of casserole (bread is optional). Bake at 350 degrees for 30-40 minutes.