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Asparagus and Pea Casserole




Source of Recipe


Church Cookbook - Susan Conduff


Recipe Introduction


Yummm-o!


List of Ingredients




1 lg. can asparagus spears, drain
1 can cream of mushroom soup
2 lg. cans peas, drain
1 can sliced water chestnuts, drain
salt and pepper to taste
1 1/2 c. grated cheddar cheese
buttered bread strips

Recipe



Spread asparagus spears in bottom of buttered casserole or 11x9 baking dish. Mix peas, soup, water chestnuts and salt and pepper. Spread over asparagus. Top with cheese. lay buttered bread strips over cheese. Bake at 350* for 30 min. or until bread strips are browned and casserole is heated through.