1 (15 oz.) can English peas, drained
1 (15 oz.) can asparagus, drained
1 sm. can mushrooms, drained
1 can each of cream of mushroom and cream of celery soup
1 stick butter
5 slices bread
3/4 lb. grated Cheddar cheese

Mix first 3 ingredients. Melt butter; cube bread and saute in butter. Grease a 13x9 inch casserole dish. Divide vegetables and bread mixture. Put one layer of vegetables and one layer of bread mixture. Top with half of cheese; repeat. Mix 2 soups and pour over top. Cover and bake 40 minutes at 350 degrees.