2 cans English peas, drained
2 cans cream of mushroom soup
1 stick butter
1/4 c. bell pepper, chopped
1 onion, chopped
Salt & pepper
3 boiled eggs, grated (opt.)
1/2 c. grated cheese
1 stack Ritz crackers
1-2 sticks butter
Garlic salt

In skillet melt butter, add bell pepper and onion. Cook until done. Add peas, drained. Stir in soup, salt and pepper to taste. Crumble crackers, seasoned with garlic salt, mix with melted butter. Blend in cheese. Place a thin layer of cracker mixture on bottom of casserole dish. Add peas and eggs. Repeat. Place remainder of cracker mixture on top.

Bake at 350 degrees for 20 minutes. Can be made in 9"x13" dish with English pea mixture one layer and cracker crumbs all on top.