Laura's Vegetable Casserole

Serves 4 (so i almost always double this recipe and put in a larger casserole dish)

ingredients

1 can asparagus, drained (I use whole asparagus, not pieces)
1 can whole green beans, drained
1 box frozen peas (I haven’t found peas in a box in years, so I use a small bag of frozen peas)
1 can water chestnuts, drained
Salt & Pepper to taste
1 can Cream of Mushroom soup
Velvetta cheese
1 can onion rings

directions

Layer asparagus, green beans, frozen peas and water chestnuts (in that order) in a small casserole dish. Top with salt and pepper and Cream of Mushroom soup. Bake for 45 minutes at 350 degrees. Remove and top with Velvetta cheese to cover top of casserole, then add the onion rings. Put back in oven for 15 more minutes at 350 degrees.

The story behind the dish:

This was a dish that Laura Stewart Thomas (Payne Stewart’s sister) brought to one of my dinner parties years ago. Simple and wonderful.

Source: Marilyn Wise