1 can asparagus spears, drained
1 (8 oz.) can English peas, drained
1 can cream of mushroom soup
1 c. croutons
3/4 c. mild Cheddar cheese, grated

Line greased 1 quart casserole dish with drained asparagus spears and peas - cover with soup and croutons. Sprinkle cheese on top and bake 375 degrees until cheese is brown. It may be made in several layers if you need to double.