A quick and easy recipe. If you’re ambitious, substitute fresh ingredients and prepare according to the ingredient list.
1 15-ounce can of asparagus, drained 1 unce can sliced water chestnuts, drained 1 15-ounce can baby peas, drained 1 10.75-ounce can condensed cream of mushroom soup 2 cups shredded cheddar cheese 1 cup butter 1 1-pound loaf sliced white bread, crusts trimmed 1 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Layer asparagus in the bottom of a buttered medium baking dish. Top with water chestnuts, peas and condensed soup. Sprinkle with cheddar cheese.
Melt butter in a medium skillet over medium heat. slice bread into ˝" strips. Place in butter. When butter has been absorbed, layer bread in baking dish over cheddar. Sprinkle with Parmesan cheese.
Bake 35 minutes, or until bubbly and golden brown.
unce can sliced water chestnuts, drained
