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Asparagus and Pea Casserole

1 cn Asparagus, cut up
1 cn English peas, drain all but 1/3
1 cn Cream of mushroom soup
Ritz crackers
Grated cheese

Drain asparagus. Arrange layer of asparagus in bottom of casserole. Mix peas and soup and cover asparagus. Crumble crackers over and top with layer of cheese. Continue layers until all is used. Top with cheese. Bake at 350 about 25 minutes.

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