1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
1/2 c. butter
1 c. bread crumbs
1 can English peas
1 can pimento strips
1 can mushroom soup
1 can water chestnuts, sliced

Cook onion, celery and green pepper in butter in a saucepan until tender. Add peas, pimento, sliced water chestnuts and soup. Mix well. Put in casserole dish and sprinkle bread crumbs on top. Bake for 30 minutes.