Ingredients
- 1 1/2 sticks butter or margarine
- 6 slices white bread, crusts removed
- 1 can asparagus spears, drained
- 1 can baby peas, drained
- 1 can water chestnuts, drained, sliced thin
- 1/2 cup sharp cheddar cheese, cubed
- 1 can cream of mushroom soup, undiluted
Directions
Melt butter in oblong shallow 1 1/2-2 quart baking dish. Cut bread slices into 3 strips, soak strips in melted butter. Remove and set aside. Place vegetables in order given in buttered dish. Mix cheese cubes and mushroom soup together and spread over vegetables. Arrange strips of bread over top of casserole. Bake until bread is lightly browned, approximately 30 minutes, at 350 degrees F.
Serves 5-6 people. For more servings, just add more asparagus.
This is an excellent dish to make ahead and keep in the refrigerator until ready to bake.
By Robin from Washington, IA
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