2 cans peas, drained
2 cans asparagus spears, drained
2 sm. cans water chestnuts, drained
2 cans cream of mushroom soup
1 lb. Velveeta cheese, cubed sm.
6 slices white bread, no crust finger sandwich size
1 stick butter

In 9 x 13 inch pan melt butter in oven, dip bread both sides and put aside. Lay asparagus in bottom. Mix all other ingredients in a large bowl and pour over asparagus. Put bread on top. Cook in preheated 350 degree oven until bread is toasted.