2 (14 1/2 oz.) cans cut asparagus, drained
1 can water chestnuts, finely sliced
1 can cream of mushroom soup
Buttered bread crumbs

Place alternate layers of asparagus and water chestnuts in glass baking dish. Pour soup over layers. Top with buttered bread crumbs. Bake in 350 degree oven for 30 minutes. Yield: 4 to 6 servings.