1 can sweet peas, drained
1 (8 oz.) can water chestnuts, sliced
1 onion, chopped
1 (2 oz.) jar pimientos
1 can cream celery soup
1/2 c. grated cheese
1 c. Ritz crackers, crushed
1 stick butter

Mix all ingredients except cheese, crackers and butter and put in casserole dish. Sprinkle with cheese, then crackers. Melt margairne, pour on top of crackers. Bake 400 degrees for 15 minutes.