2 cans English peas, drained
1/2 onion
1 tsp. flour
1/2 bell pepper
2 stalks celery
2 bay leaves
1 stick butter
1 (1 lb.) can tomatoes
1 can water chestnuts
1 (8 oz.) can tomato sauce
1 can water chestnuts
1 tsp. Worcestershire sauce
1 tsp. chili sauce
1 tsp. catsup
1/2 c. cheese

Mix butter, onions, flour, bell pepper, celery, bay leaves, tomatoes, tomato sauce, Worcestershire sauce, catsup and chili sauce and cook for 10 minutes. Add English peas and sliced water chestnuts. Pour into 2 quart casserole and top with grated cheese. Bake approximately 20 minutes in 350 degree oven.