1 (15 oz.) can baby peas
1 (14.5 oz.) can asparagus
1 (8 oz.) can water chestnuts
6 ounces cheese, grated
1 (10 3/4 oz.) can cream of mushroom soup
1 (3 oz.) can onion rings
Directions: Layer ingredients in order in a 2 quart casserole dish. Bake at 350°F for 20 minutes.
Notes: My family was not sure they would like this combination of vegetables, but loved the different textures.