2 cans English peas, drained
1 can mushroom soup
2 tbsp. chopped green peppers
2 pimentos, diced
1 can sliced water chestnuts
1 sm. onion, minced
1 c. sliced celery

Melt 1 stick butter in skillet, add onion, celery and green pepper, saute until tender. Add peas, chestnuts with liquid and pimentos. Arrange half of vegetable mixture in 2 quart casserole. Top with 1/2 can undiluted mushroom soup. Arrange another layer and top with remaining soup. Sprinkle with buttered cracker crumbs. Bake in 350 degree oven until bubbly hot.