Asparagus Green Peas

1 can asparagus, drained
1 can sliced water chestnuts, drained
1 can young English peas, drained
1 can mushroom soup
1/4 pound butter or margarine
4 slices wheat bread
1/2 pound Cheddar cheese, grated
Salt and pepper to taste

Preheat oven to 350F. Arrange asparagus in heavily buttered 6-1/2 x 10 inch casserole dish. Top with water chestnuts. Cover with mixture of English peas and mushroom soup.

Slice bread into sots and brown slightly in melted butter.

Cover mushroom soup-pea mixture with grated cheese. Top with bread strips. Bake until bubbly.

Serves 6.

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Cajun Country -- New Iberia, Louisiana