1 (17 oz.) can English peas, drained
1 (8 oz.) can water chestnuts, chopped
4 eggs, hard boiled and chopped
1/2 can pimento, chopped or 1 (2 oz.) jar, drained
1 c. grated cheese
1 (10 3/4 oz.) can mushroom soup
1 (3 oz.) can onion rings

Combine peas, water chestnuts, eggs, pimento, cheese, soup and 1/2 can onion rings. Pour in 1 1/2-quart casserole dish. Bake in 350 degree oven for 15 minutes. Sprinkle remaining onion rings on top and bake until brown. Serves 4.