1 (10 oz.) pkg. frozen peas
2 onions, chopped
2 celery stalks, chopped
1/2 c. butter
1 (5 oz.) can water chestnuts
1 (10 3/4 oz.) can mushroom soup
1 1/2 tbsp. flour
Salt and pepper
1/4 pkg. seasoned stuffing

Cook peas, unseasoned, and drain. Cook onions and celery in butter. Add water chestnuts (drained and sliced very thin), soup, flour, and peas. Mix all together and heat well on top of stove. Add salt and pepper to taste. Pour into casserole and cover with stuffing. Top with a little butter, if desired. Bake at 350 degrees until brown (about 15 minutes). Serves 6 to 8.