2 cans English peas, drained
1 can water chestnut, sliced not drained
1 can mushroom soup
1 sm. onion, minced
3 tbsp. chopped green pepper
1 c. celery
2 pimentos, sliced
1 stick butter

Melt butter in heavy skillet. Add onion, celery, and pepper. Saute over moderate heat until soft. Remove from heat; add peas and chestnuts with liquid and pimentos. Put layer of mixture in 2 quarts casserole dish. Top with 1/2 can undiluted mushroom soup - another layer of mixture and add remaining soup. Sprinkle with butter cracker crumbs. Bake at 350 degrees until it bubbles. Serves 8-10.