2 cans long asparagus
1 can early peas
1 1/2 lbs. grated cheddar cheese
2 cans cream of mushroom soup
1 (2.8 oz.) can French fried onions

Drain asparagus and peas. Line asparagus in bottom of casserole dish (9x13). Spread out peas in layer over asparagus. Layer soup over top. Bake for 20 minutes at 350 degrees. Spread cheese over top. Return to oven until melted. Sprinkle onions on top and brown. (Careful, they burn easily.)