1 c. chopped onions
1 c. chopped celery
1 c. chopped green pepper
1/2 c. butter
2 (1 lb.) cans drained peas
1 sm. can chopped pimento
1 can water chestnuts, sliced - reserve liquid and mix with 1 can mushroom soup
Bread crumbs

Preheat oven to 350 degrees. Saute celery, onion and pepper in butter until soft. Add to remaining ingredients except bread crumbs. Pour into casserole. Add crumbs after cooked about 10 minutes. Bake 20-30 minutes until bubbly.