3 cans asparagus spears
2 cans sm. peas
butter
1 can mushroom soup
Shredded cheese, approx. 1 1/2 c.

Drain asparagus and peas. Arrange in layers - asparagus first, then peas. Place several pats of butter (to equal 2 tablespoons) over peas. Pour over this 1 can mushroom soup. Sprinkle cheese on top and bake in 350 degree oven for 15 minutes or until casserole bubbles. Serve while hot.