1 can or 1 pkg. frozen asparagus
1 frozen string beans
1 frozen English peas
1 can cream of mushroom soup
1 can water chestnuts
1 can mushrooms
1 1/2 lb. mild Cheddar cheese
1/4 lb. butter
3 slices white bread

Drain canned vegetables or thaw if frozen. Grease casserole with butter. Place layers of asparagus, string beans, peas and water chestnuts in casserole. Pour undiluted mushroom soup over vegetables.

Spread mushrooms over soup. Grate cheese and place on top. Melt butter and put in bread crumbs. Bake at 350 degrees for 40 minutes.