2 (1 lb.) can peas
2 (3 1/2 oz.) cans French fried onions
2 cans condensed cream of mushroom soup
1 (5 oz.) can water chestnuts
1 c. grated cheddar cheese

Combine drained peas, onions, soup and drained, sliced water chestnuts; mix gently. Pour into a shallow casserole and sprinkle with cheese. Bake in a 375 degree oven about 25 minutes. Makes 10 to 12 servings.