Asparagus Five Can Casserole

1 can (16 oz.) mini early peas, drained
1 can (15 oz.) asparagus, drained OR (1 lb. cleaned, drained, fresh)
1 6 oz. can water chestnuts, drained and sliced
1 can cream of mushroom soup, undiluted
1/2 cup grated cheddar cheese
1 can (3 oz.) french fried onion rings

Layer the peas, asparagus and water chestnuts in a greased casserole dish. Sprinkle the cheese on top. Spoon over the soup. Top with onion rings. Bake at 350° for 15-20 minutes.
JL in South Jersey

http://www.nancyskitchen