2 cans green asparagus spears, drained
1 can LeSeur peas, drained
1 stick of butter
1 can sliced water chestnuts, drained
1 can mushroom soup (no water)
10 oz. grated American cheese
4 to 6 slices of wheat bread (cut into 4 strips per slice and dip in melted butter)
Slivered almonds, toasted (optional)

Melt butter in a 9 x 12 pyrex casserole dish. Dip bread slices in butter and set aside for crust. Layer asparagus in casserole dish, add English peas. Mix and spread soup over the vegetables, sprinkle water chestnuts over soup. Place the buttered strips of bread over the mixture. Sprinkle with the grated cheese and toasted almonds. Bake in 350 degree oven for 30 minutes. Do not cover while cooking.