1 can asparagus, drained
1 LeSueur green peas, drained
1 sliced water chestnuts, drained
1 can mushroom soup, undiluted
Layer Velveeta cheese
1 sleeve Ritz crackers
1 stick butter

Drain asparagus and pour into casserole dish. Drain peas and layer. Drain waterchestnuts and layer. Pour can of mushroom soup undiluted. Layer Velveeta next. Sprinkle crushed Ritz. Drizzle melted butter on top. Bake at 350 degrees for 30 minutes.