- 3 cans asparagus spears
- 1 can water chestnuts
- 1 stick oleo
- 1 c. grated cheese
- 1 can mushroom soup
- 4 slices bread
- Melt oleo; slice bread in finger size slices.
- Dip in melted oleo and set aside.
- Drain cooked asparagus and place in a long casserole dish.
- Cut water chestnuts and place on top.
- (I use the juice too.)
- Put cheese on that, then cover with mushroom soup. Cover with bread slices.
- Bake at 350° until bread is brown.