1 can asparagus, drained
1 can green peas, drained
1 can cream of mushroom soup
1/2 c. grated Velveeta cheese
1 c. buttered bread crumbs

Arrange asparagus evenly in large casserole dish. Top with peas. Spoon mushroom soup over peas. Sprinkle with cheese. Top with bread crumbs.

Bake in preheated oven at 350°F for about 30 minutes or until bubbly.