Five-Can Casserole Recipe

Posted by Grandma Jeanne on December 21, 2005

1 can (16-ounces) miniature early peas, drained
1 can (15 ounces) asparagus tips, drained
1 can (6-ounce) water chestnuts, drained and sliced
1 can (10-1/2 ounce) condensed cream of mushroom soup
1/2 cup (4-ounces) grated Cheddar cheese
1 can (3-ounce) French fried onion rings

Drain each of the first three ingredients. Layer into a greased casserole dish.

Sprinkle on the cheese, and spoon over the undiluted soup.

Place onion rings on top.

Bake at 350 degrees for 15 to 20 minutes (until heated through).