1 can English peas (1 2/3-2 c.)
1 can cream of mushroom soup
1 hard boiled egg, chopped
1 sm. jar pimento
1/2 c. water chestnuts, sliced (optional)

Drain peas. Pour 1/2 of them in a greased 1 quart casserole. Add 1/2 can of soup, 1/2 egg, 1/2 pimento and water chestnuts. Repeat for second layer. Cover with bread or cracker crumbs, dot with butter. Bake at 400 degrees until it bubbles up and heats through, 15-20 minutes.