Preheat oven to 350F. Arrange asparagus in heavily buttered 6-1/2 x 10 inch casserole dish. Top with water chestnuts. Cover with mixture of English peas and mushroom soup.
Slice bread into sots and brown slightly in melted butter.
Cover mushroom soup-pea mixture with grated cheese. Top with bread strips. Bake until bubbly.
Cajun Country -- New Iberia, Louisiana