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2 cans cut asparagus
1 small can LeSueur peas
1 1/2 c. grated cheese
1 can cream of mushroom soup

Grease bottom of medium size casserole dish with butter.
Place drained vegetables in given order in casserole dish
(asparagus and then peas). Top with cheese and spread cream of
mushroom soup to cover top. Bake, uncovered, at 350 degrees for 20 to
25 minutes or until bubbly hot.

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