1 can garden peas, small peas, drained
1/2 c. water chestnuts, chopped
1 can cream of mushroom soup
1 sm. onion, chopped

Mix and pour into casserole dish. Sprinkle 1/2 cup grated sharp cheese on top.

Melt 3/4 stick butter with 1/2 to 3/4 tube crushed Ritz crackers. Sprinkle over top. Bake at 400 degrees for 15-20 minutes.