1 (1 lb.) can English peas, drained
1 can cream of mushroom soup, no water
1 c. chopped celery
1 c. chopped onion
1 med. bell pepper, chopped
1 sm. jar pimento, chopped a little
1 can water chestnuts, use juice and slice chestnuts thin
1 stick butter

Melt butter, saute onions, celery and pepper slowly (so will not brown). Add other ingredients in casserole. Put bread crumbs on top. Bake at 350 degrees for 20 minutes with top on and 10 minutes open (30 minutes in all).