2 pkgs. English peas, cooked and drained
1 can cream of mushroom soup
1 sm. can water chestnuts
1 sm. can chopped pimiento
1/4 c. milk
1 c. chopped onion, celery, and green pepper (if desired) (this means onion, celery and pepper to total 1 c., not 1 c. each)

Saute pepper, celery, and onion in 1/2 stick butter; add milk, 1 can cream of mushroom, and juice from water chestnuts. Add remaining ingredients and salt and pepper to taste. Top with bread crumbs and bake at 350 degrees for about 20 minutes. If you did not use the bread crumbs on top, use a little less milk than the recipe calls for.