1 tbsp. butter
1 c. diced onion
1 1/2 c. diced green and red pepper
1 c. celery
3 cans early June peas, drained
1 can cream of mushroom soup
1 can sliced water chestnuts, drained
4 or 8 oz. shredded Cheddar cheese

Saute in 1 tablespoon butter, the onion, pepper, and celery. In a bowl, combine peas, cream of mushroom soup, and water chestnuts. Add sauteed vegetables. Pour into 4-quart casserole dish and top with shredded Cheddar cheese. Cover with foil and bake 45 minutes at 350 degrees.