2 cans asparagus, drained
2 cans cream of mushroom soup (undiluted)
2 cans water chestnuts, drained and mixed with mushroom soup
salt and pepper to taste
1 c. grated sharp Cheddar cheese
1 c. crushed Ritz crackers

Layer ingredients in a buttered casserole dish in the order listed.

Bake in 350°F oven until bubbly and topping is lightly browned.