1 lg. can green asparagus spears
1 lg. can sm. English peas
1 1/2 slices bread, cubed
1 can cream of mushroom soup
1 c. grated Cheddar cheese

Drain asparagus and peas, reserving juices. Arrange layers of asparagus, peas and bread cubes in greased casserole.

Combine soup and half the cheese in saucepan; add enough reserved juice to thin to desired consistency. Heat, stirring until cheese is melted and sauce is smooth. Pour sauce over vegetable mixture. Top with remaining cheese. Bake at 350 degrees just until heated through and cheese is melted.