3 (14 1/2 oz.) cans well drained asparagus spears
1 (17 oz.) can well drained LeSueur peas
1 (8 oz.) can drained water chestnuts
1 (3 oz.) can drained mushrooms
1 can cream of asparagus soup
1 sm. carton sour cream or plain yogurt
1 c. coarsely grated sharp Cheddar cheese
Dill weed
Lemon pepper
Marjoram

In 3 quart buttered casserole dish, lay asparagus close together. Layer peas, water chestnuts and mushrooms on top of asparagus. Sprinkle with dill weed, lemon pepper and marjoram.

Blend cream of asparagus soup and sour cream or yogurt well. Pour over top of casserole. Then evenly cover the soup mixture with the cheese. Bake at 350 degrees about 30 minutes or until bubbly. Serves 8-10.