1 (10 3/4 oz.) can condensed cream of mushroom soup
1 soup can milk
2 c. cooked white rice
2 c. chopped cooked asparagus
2 tbsp. butter, cut into sm. pieces
White pepper
1/2 c. grated American or Cheddar cheese

Preheat oven to 350 degrees. Lightly butter an 8x12x2 inch baking pan. Combine soup and milk, mixing well. Spread half of rice in bottom of pan, then add half of the asparagus, dot with 1 tablespoon of the butter. Repeat layering, then pour soup and milk mixture over casserole. Sprinkle with grated cheese. Bake for 30-40 minutes.