2 (#303) cans green asparagus, or 1 lg. can, drained
1 (10 1/2 oz.) can cream of mushroom soup
1 (8 oz.) can water chestnuts, drained & slivered
3/4 lb. Cheddar cheese, grated
Salt & pepper
1 stick butter
4 slices thin bread, remove crusts, cut into 1 inch strips

Place drained asparagus in 2 quart baking dish. Mix peas and condensed soup; pour over asparagus. Sprinkle diced chestnuts over top. Salt and pepper, cover with cheese. Melt butter in pan and soak bread strips in it. Place on top of vegetables. Bake about 35 minutes at 325 degrees. Serves 6.