1 lg. can asparagus, drained
1 lg. can green peas, drained
1 can sliced water chestnuts, drained
1 can cream of mushroom soup
1/2 can of milk (soup can)
About 1/2 loaf de-crusted bread, cut into fourths
Velveeta cheese
1/2 stick butter, melted

Grease (with butter) a 9 x 13 inch casserole. Layer asparagus, peas and water chestnuts. Sprinkle with salt and pepper to taste. Mix soup and milk and spread over veggies. Cover with sliced (1/4 inch thick) Velveeta cheese. Dip cut bread pieces into melted butter and place on top of cheese. Bake uncovered at 350 degrees for 30 minutes or until bread is toasted.