1 can sweet peas
1 can asparagus
1 can sliced water chestnuts
1 can mushrooms
1 can cream of mushroom soup (not diluted)
1 stick butter (1/2 c.)
1 stack of Ritz crackers

Drain vegetables. Layer vegetables with cream of mushroom soup. Top with cheese. Melt butter in a pan and add crumbled up Ritz crackers and put it on top of cheese. Bake at 350 degrees for 30 to 45 minutes.