2 (15 oz.) cans early June peas (LaSeur)
1/4 c. onion, chopped
1/4 c. celery, chopped
1/2 c. bell pepper, chopped
1/4 lb. butter
1 can water chestnuts, chopped
1 can cream of mushroom soup

Combine liquid from water chestnuts to mushroom soup. Combine and saute the onion, celery and bell pepper in the butter. Mix chestnuts with peas in a 1-quart casserole dish. Add sauteed vegetables and soup to peas. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees for 20 minutes.