1 stick butter
2 tbsp. chopped green pepper
1/8 tsp. garlic powder
1 can water chestnuts
2 tbsp. diced pimentos
1 1/2 tbsp. melted butter
2 green onions, minced
1 c. diced celery
10 oz. can cream of mushroom soup
10 oz. pkg. frozen peas, thawed
1/2 c. crushed crackers

Melt butter in skillet. Add green onions, pepper, celery and garlic powder; saute. Stir in soup and heat until bubbly. Remove from heat and gently stir in peas, pimentos and chestnuts (drained and sliced). Pour into a baking dish.

Mix crackers with 1 1/2 tablespoons melted butter and sprinkle on top of pea mixture. Bake at 350 degrees until bubbly. Serves 8.