1 med. size jar carrots, drained; or 1 lb. fresh
2 med. size cut asparagus
1 c. mushroom soup, dilute with juice from asparagus
1 can water chestnuts, chopped
1 box cheese crackers (Ritz), crushed

Melt one stick butter and saute one medium onion (chopped) until limp. Add carrots and simmer a few minutes. Put carrots in bottom of casserole. Add layers of asparagus, chestnuts and cheese cracker crumbs. Pour soup over and sprinkle cracker crumbs on top. Bake at 350 degrees until bubbly and brown.