|Canned english peas||17 Ounce (1 Can)|
|Canned asparagus tips||14 1⁄2 Ounce (1 Can)|
|Chopped water chestnuts||1⁄2 Cup (8 tbs)|
|Oleo||1⁄4 Pound (1/2 Stick)|
|Milk||1⁄2 Cup (8 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Grated american cheese||1 Cup (16 tbs)|
Drain peas and asparagus tips.
Chop water chestnuts.
Place in casserole.
Melt oleo and add milk and soup.
Heat and cover vegetables with sauce.
Top with American cheese.
Brown until cheese melts, about 20 minutes at 300 degrees.
Serves 6 to 8.
Preparation Time:5 Minutes
Cook Time:20 Minutes
Ready In:25 Minutes