2 (15 ounce) cans green asparagus
2 cans small English peas
1 can Cream-of-Mushroom soup
1 cup grated cheddar cheese
1 cup soft bread crumbs
2 Tablespoons melted butter or margarine
Arrange half the asparagus in a buttered 6-cup casserole dish.
In a bowl, mix gently the peas, soup and cheese.
Spoon half the mixture into casserole.
Add remaining asparagus, top with remaining peas.
Toss crumbs with butter and sprinkle on top.
Bake at 350ºF for about 30 minutes.