1 can peas, drained
1 can asparagus or 1 lb. frozen
1 can (6 oz.) water chestnuts, drained & sliced
1 can cream of mushroom or celery soup
1/2 c. grated cheddar cheese
1 can onion rings

Layer vegetables and water chestnuts in greased casserole. Sprinkle on cheese. Spoon soup over and top with onion rings. Bake at 350 degrees for 15-20 minutes until it bubbles up.