16 oz. peas, canned
16 oz. asparagus, canned (in pieces)
1 can mushroom soup
1/4 c. milk
1 sm. can mushrooms, chopped
1/2 c. grated cheese, Cheddar
1/2 c. bread crumbs

Drain all liquid off vegetables and mushrooms. Layer all ingredients in buttered casserole. Bake for 30 minutes at 350 degrees.