1 can asparagus, drained
1 can sweet peas, drained
1 can water chestnuts, sliced & drained
1 can cream of mushroom soup
1 c. grated American cheese
Fine cracker crumbs

Mix asparagus, peas, and water chestnuts. Place half of mixture in casserole. Cover with half can of soup. Sprinkle with cheese. Repeat. Top with cracker crumbs and remaining cheese. Bake at 350 degrees uncovered for about 30 minutes or until golden brown.