1 c. celery, diced
1 c. onions, chopped
1/2 c. bell pepper, chopped
1 stick butter
2 c. sm. peas
1 c. water chestnuts
1 sm. jar pimentos
1 c. mushroom soup
"Cheez-Its", crumbled
2 qt. size casserole

Saute celery, onions, bell pepper and butter until tender. Add peas (drained), chopped and drained chestnuts, chopped and drained pimento and soup. Pour into casserole. Cover with Cheez-its. Bake at 250 degrees until bubbly.