1 can asparagus, drained
1 can cream of celery soup
American cheese, sliced
white bread crumbs
butter
salt and pepper to taste
1 can Lesueur english peas, drained
1 can cream of mushroom soup

In a buttered 8 x 8 or similar size casserole dish layer the asparagus, cream of celery soup, cheese, bread crumbs, butter, salt and pepper. Place next layer starting with english peas, cream of mushroom soup, cheese, bread crumbs, butter, salt and pepper.

Bake at 350°F for 25 minutes or until bubbly.