1 can garden peas, drained
1 can sliced water chestnuts, drained
1 can cream of mushroom soup
1 sm. onion, chopped
1 sm. jar pimento
Grated cheese
1 c. cracker crumbs
1/4 stick butter, melted

Mix garden peas, water chestnuts, mushroom soup, onion and pimento together. Pour into greased 1 1/2 quart casserole. Sprinkle with cheese. Mix cracker crumbs and melted butter together. Pour over top of garden pea mixture. Bake in a 400 degree oven for 15 minutes.