| | Directions | | Melt butter in a skillet, add bread crumbs and stir. Set aside. Drain all vegetables and discard juice, except for mushroom liquid. Line bottom of casserole with half the bread crumbs. Then arrange vegetables in layers in the following order: peas, asparagus, water chestnuts, mushrooms, Mix mushroom juice with soup and pour over top, Add cheese and top with rest of bread crumbs. Bake at 350° for 1 hour, or until cheese melts and begins to brown. Serves 6. |
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| Ingredients | | - |  | 1 stick butter |
| - | | 5 slices whole-wheat bread, crumbled or cubed |
| - | | 1 can cream of mushrooms soup |
| - | | 1/4 pound cheddar cheese, sliced or grated |
| - | | 1 size can of each: sweet peas, asparagus, water chestnut (sliced) (regular) |
| - | | 1 can mushrooms (4 ounce can) |
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