1 can English peas
1 lg. can asparagus
1 can water chestnuts
1 lg. can mushrooms
1 can mushroom soup
5 c. grated cheese
1 stick butter
4 or 5 slices old bread, with crusts removed and bread broken into sm. pieces

Drain all vegetables. Butter a casserole dish and put a layer of peas, asparagus, chestnuts, and mushrooms in and pour soup over it. Cover with cheese. Melt butter and marinate bread. Spread bread over cheese. Bake at 350 degrees for 30-45 minutes. 8-10 servings.