1/2 stick butter
3 or 4 slices de-crusted bread
1 can green peas
1 can cut asparagus
1 c. sharp cheddar cheese
1 sm. can sliced water chestnuts
1 can mushroom soup

Melt butter in casserole dish. Cut bread in fingers or triangles and dip in butter and set aside. Drain peas and asparagus and pour into butter that is left. Layer on top: cheese, water chestnuts, soup and bread. Bake at 375 degrees for about 30 minutes.