1 c. celery, chopped
1 c. onion, chopped
1 green pepper, chopped
1/2 stick butter
1 sm. can diced pimento
1 can sliced water chestnuts
1 can mushroom soup, undiluted
2 cans green peas, drained

Saute celery, onion, and green pepper in butter until tender. Add pimento, water chestnuts, and mushroom soup; blend. Add peas last and stir gently. Pour in casserole dish and bake at 350 degrees for 20-30 minutes.