1 can asparagus spears
1 can tiny green peas
1 can cream of mushroom soup (not diluted)
1 can French fried onion rings or crushed crackers (Ritz best)

Liquid from peas and asparagus should not be more than 1/2 soup can full; use juice from asparagus, then peas, if needed.

Put asparagus, peas and soup in casserole, top with onion rings or Ritz crackers. Heat in 350 degree oven for 15 minutes or until hot. Note: Grated cheese good on top instead of onion rings or cracker crumbs.