This is a tradition in my husband’s home.   It makes a very rich casserole.

Ingredients

• 1 can asparagus, drained
• 1 can small peas
• 8 ounces cheddar cheese
• 1 can cream of mushroom soup
• 1/4 cup milk
• 1 small can sliced water chestnuts
• 4+ slices white bread, sliced in 1 inch strips
• 1/2 cup melted butter

Directions

• Layer asparagus in a 2 quart casserole dish.  In a separate bowl, mix next 5 ingredients and put on top of asparagus. Dip bread in butter and add on top.  Bake at 350* for 25 minutes.

Notes

• Ask my husband what he and his brother and sister used to call this casserole.

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