Vegetable Casserole Recipe

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.