1 sm. box Velveeta cheese (sliced longways)
Ritz crackers
1 tall can asparagus
1 can sweet green peas, drained
1 can Golden mushroom soup

Drain peas and asparagus. Heat soup on stove (do not add water). Line sides and bottom of baking dish with Ritz crackers. Then pour half a can of peas on top of this, put half of the asparagus, then sliced cheese, then pour 1/2 soup over this. Repeat layering, with the rest of the ingredients. Bake at 350 degrees for 15-20 minutes or until bubbly.