1 lg. can asparagus, drained
1 can green peas
1 can water chestnuts, drained and sliced
1 can cream of mushroom soup, undiluted
Velveeta cheese
1 stick butter
Town House crackers
9 x 9 inch pan

Layer asparagus, green peas, water chestnuts in order listed. Pour can of undiluted soup over layers, then a layer of Velveeta cheese. Melt 1 stick of butter and mix into 1 1/2 cups of Town House cracker crumbs. Pour crumb mixture over top of cheese. Bake at 350 degrees for 20 to 30 minutes.