2 cans drained English peas
1 can water chestnuts
1 sm. jar pimento
1 can mushroom soup
1/2 chopped bell pepper
1 c. chopped onions
1 stick butter
1 c. chopped celery
Bread crumbs

Cook slowly onions, celery, and bell pepper in 1 stick of butter until tender and soft. Then add drained English peas in a dish you cook the casserole in. Then add 1 cup chopped celery, water chestnuts, pimento, and mushroom soup. Cover with butter and 5 slices of bread which has been crumbled. Bake at 400 degrees until brown, approximately 30 minutes.