2 cans green asparagus, drained
1 lg. can English peas, drained
1 can mushroom soup, undiluted
Salt and pepper to taste
1 can water chestnuts, diced
1/2 lb. grated sharp cheese
4 slices bread, trimmed and cut into 4 strips
1 stick butter

Arrange asparagus in lightly buttered 9x12 inch dish. Mix peas and soup. Spread over asparagus. Salt and pepper to taste. Cover with water chestnuts and cheese. Saturate bread strips in melted butter. Cover cheese with bread strips. Bake, covered, 25 to 35 minutes at 350 degrees. Bake, uncovered, 5-10 minutes. Yield: 8-10 servings.