2 lg. cans asparagus, drained
1 lg. can LeSueur peas, drained
1 can cream of mushroom soup
1 can sliced water chestnuts
4 to 6 slices American cheese
4 slices bread, cubed
1 stick butter, melted

Layer asparagus, peas, water chestnuts, soup and cheese in greased 7x11 inch baking dish. Combine bread with butter, tossing to coat and spread over layers. Bake at 325 degrees for 35 minutes. Yield: 8 servings.