1 stick butter
1 sm. onion, minced
2 tbsp. chopped green pepper
1 c. thinly diagonally sliced celery
2 (#303) cans English peas, drained (save juice)
1 (5 oz.) can water chestnuts, sliced and drained
2 boiled eggs, chopped
1 tbsp. chopped pimiento
1 (10 oz.) can mushroom soup
Potato chips - seasoned or plain

Melt butter in thick skillet. Add onion, pepper and celery. Saute over medium heat until soft, not brown. Remove and add peas and chestnuts with 1 can liquid from peas. Fold in pimiento and eggs. Transfer contents to a 2-quart casserole dish. Top with soup, sprinkle with crushed potato chip crumbs. Bake at 350 degrees until bubbly. Serves 6 to 8 people.