1 (1 lb.) can LeSeuer peas, drained
1 med. onion, chopped
1 can low sodium cream of mushroom soup
1 c. unsalted crushed Ritz crackers
3/4 stick salt free butter, melted
1 (8 oz.) can water chestnuts, thinly sliced
1 (2 oz.) jar chopped pimento
1/2 c. grated cheddar cheese

Mix peas, chestnuts, onion, pimento and soup together. Pour into 1 1/2 quart casserole dish. Sprinkle cheese over top and combine Ritz crackers and melted butter and spread over top. Bake at 400 degrees for 15 to 20 minutes or until bubbly. Yield: 6 (1/2 cup) servings.