2 lg. cans cut asparagus, drained
1 lg. can Le Seuer peas, drained
1 can cream of mushroom soup
1 can water chestnuts, drained & sliced
1/2 lb. grated American cheese
Salt & pepper
6 slices bread with crust removed & quartered
1 stick butter

In lightly greased casserole (11 1/2 x 7 1/2 inches), arrange asparagus. Mix peas, salt and pepper, mushroom soup, water chestnuts and grated cheese. Pour over asparagus.

Melt butter in shallow pan. Add bread squares and soak up butter. Cover casserole with bread. Bake at 350 degrees for 35 to 40 minutes.