2 cans asparagus
1 lg. can English peas, undrained
1 can mushroom soup
1 can sliced water chestnuts
1 stick butter
4 slices bread, cut in strip, no crust
1/2 lb. grated Cheddar cheese

Put the asparagus in a greased casserole. Mix the peas with the soup and pour over the asparagus. Add a layer of water chestnuts. Top with cheese. Soak the bread strips in melted butter and put on top of the casserole. Bake at 350 degrees for 40 minutes. Serves 8-10.