2 cans asparagus
1 can cream of mushroom soup
1 stick oleo, melted
4 slices white bread
1 cup grated cheese
1. Spray 2-quart casserole with Pam.
2. Drain asparagus, mix with soup and place in bottom of casserole pan.
3. Sprinkle cheese over asparagus and soup.
4. Trim crusts off of bread and cut into four strips (for each slice of bread), dip into butter and lay over cheese.
5. Brown at 350° for 25 minutes or until bread is golden in color.