Pea and Asparagus Casserole

• 1 can LeSeur peas, drained
• 1 can sliced water chestnuts
• 1 bag cubed cheddar cheese
• 1 stick margarine
• 1 can asparagus spears
• 1 can mushroom soup
• 4-5 slices bread, toasted and crumbled

Combine peas, asparagus, water chestnut, cheese and soup. Pour in large casserole. Top with bread crumbs and dot with butter or margarine. Bake 30 minutes at 350° F. Serves 12.