Peas, Carrots, Asparagus Casserole

• 1 (15 oz.) can carrots, drained
• 2 (15 oz.) cans asparagus, drained
• 2 (17 oz.) cans small peas, drained
• 1 (10 1/2 oz.) can cream of celery soup (undiluted)
• 1 (4 oz.) can sliced mushrooms, drained or 1/2 lb. fresh mushrooms, sliced
• 1/4 c. shredded sharp Cheddar cheese
• 1 c. soft breadcrumbs
• 2 Tbsp. melted oleo

1. Arrange half the asparagus in a buttered 8-inch square baking dish.
2. Combine peas, soup, mushrooms, carrots and cheese, blending well.
3. Spoon half the mixture over asparagus.
4. Repeat layers. Combine breadcrumbs and oleo and sprinkle over mixture.
5. Bake at 350u0b0 for about 30 minutes or until crumbs brown.
6. Make white sauce of 2 tablespoons oleo, 2 tablespoons flour and 2 cups milk.
7. When cooked, add 1 cup shredded cheese.

carrots, cans asparagus, peas, cream of celery soup, mushrooms, shredded sharp cheddar cheese, breadcrumbs, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332246 (may not work)