2 cans drained asparagus
1 can English peas
1 can cream of mushroom soup
1 c. grated Cheddar cheese
1/4 stick butter
Salt and pepper to taste
+ 1 tbsp. milk if needs more moisture

Serves: 4-6. Preparation time: 15 minutes. Cooking time: 30 minutes at 375 degrees F.

Layer casserole pan with asparagus, then peas and cheese. Put pats of butter over cheese layers. Repeat layers. Pour soup and milk over top and add more cheese if desired.