1 (No. 2) can asparagus pieces
1 (No. 2) can small peas
1 can cream of mushroom soup
1/2 c. blanched almonds, slivered
1 c. buttered bread crumbs
1/2 c. sharp Cheddar cheese, grated

Place in an 11 x 7-inch pan in this order: asparagus, nuts, soup, cheese and peas and cover with bread crumbs.

Bake at 350°F for 40 minutes.

Serves 8.