1 (14-ounce) can asparagus spears, drained
1 (15-ounce) can English peas, drained
1 can cream of mushroom soup
1 1/2 cups shredded Cheddar cheese
1 cup crushed saltines or round buttery-flavored crackers
1/2 stick butter or margarine
In a greased 8-inch casserole dish, layer half of the asparagus, half of the peas, half of the soup and half of the cheese. Repeat layers. Sprinkle crackers over casserole, and dot with butter. Bake uncovered at 350 degrees for 25 minutes, until bubbly and lightly browned. Makes 6-8 servings.