1 can cream of mushroom soup
1 can cream of celery soup
1 can petite peas, drained
1 can asparagus
3 slices of bread
Butter or cheese

Mix soups in saucepan over low heat. Pour thin layer of soup over bottom of oblong Pyrex dish. Put 1/2 of asparagus on top, then 1/2 of peas. Pour 1/2 of remaining soup, then rest of asparagus and peas. Then rest of soup. Sprinkle diced bread on top. Top with melted butter or grated cheese. Bake at 400 degrees for about 15 to 20 minutes or until bread has browned.