1 med. chopped onion
1 c. chopped celery
1 chopped bell pepper
1 stick butter
1 lg. can English peas, drained (you may add more peas; have found liquid
is enough for extra)
1 can water chestnuts, sliced thin
1 can cream of mushroom soup
1 sm. jar chopped pimientos

Saute onion, celery and pepper in butter until tender. Combine all ingredients; mix well. Pour into 1 1/2 quart casserole; cover. Bake at 350 degrees for 40 minutes or until bubbly. Yield 6 servings.

I have found that this is better if allowed to sit for a few minutes before serving.