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).

Here is a really excellent potato recipe. My husband doesn’t even like potatoes, but he likes this one… It is so easy to make and yet so good!
3 cups half & half
1/2 cup (1 stick) butter
1 teaspoon salt
24 ounce package hash brown potatoes, frozen
1/2 cup grated Parmesan cheese (or cheddar cheese)
In saucepan, heat cream and butter. Add salt.
Place potatoes in a 9 inch x 13 inch pan.
Pour cream mixture over potatoes.
Sprinkle with cheese.
Bake uncovered for 1 hour at 325 degrees.
Serves 8 to 10.