1 can asparagus, drained
1 can green peas, drained
1 can cream of mushroom soup
1/2 c. grated cheese
1 c. buttered bread crumbs

Arrange asparagus evenly in large casserole. Top with peas. Spoon mushroom soup over peas; sprinkle with cheese. Top with bread crumbs. Bake in preheated 350 degree oven for about 30 minutes or until bubbly.