1/2 c. grated sharp Cheddar cheese
1 can cream of celery soup
1 can green asparagus
1 can mixed vegetables
1 slice white bread, crumbled

Drain liquid from the can of mixed vegetables into a 2 quart baking dish. Toss liquid with bread crumbs. Layer mixed vegetables on top. Spread soup over vegetables. Drain asparagus and arrange on top of soup so that entire casserole is covered. Top with grated cheese. Bake in a 350 degree oven for 30 minutes. Serves 6-8.