1 small can LeSeur Peas, drain and save the juice
1 tall can asparagus pieces, drained
Butter or margarine, as desired
Pepper to taste
1/2 stack of saltine crackers, coarsely crushed
Grated cheddar cheese
1 can cream of mushroom soup

In a casserole dish, layer the peas, asparagus,
soup, and the saltines. Dot with butter, or you
can melt the butter and pour over. Sprinkle with
pepper. Pour the reserved juice over the top, using
a knife or fork to ease the juice into the casserole.
Cook 30 minutes at 350°F. Sprinkle the cheese over
and return to oven to melt the cheese.