2 (10 oz.) pkgs. frozen English (sweet) peas, thawed & drained
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. chopped celery
1 (8 oz.) can water chestnuts, drained & chopped
3/4 c. chopped onion
1 (2 oz.) jar diced pimiento, undrained
2 tbsp. butter, melted
1/2 c. fine, dry bread crumbs
1 can mushroom pieces (opt.)

Combine first 6 ingredients (add mushrooms, if desired); spoon mixture into a lightly greased 12"x8"x2" baking dish. Combine butter and bread crumbs; sprinkle over casserole. Bake at 350 degrees for 25 to 30 minutes. Since the eye eats first, the green, white and red colors make this a most tempting dish!