1 pkg. frozen green peas
1 can cream of mushroom soup
1/4 c. milk
1/4 c. butter
1/3 c. diced celery
1/3 c. chopped onion
1/3 c. diced green pepper
1 can water chestnuts, sliced
Cheese crackers, crumbled
1/4 c. chopped pimiento (opt.)

Cook peas according to package directions; drain. Mix soup and milk; add to drained peas. Saute celery, onion and green pepper in butter. Add to pea mixture. Add water chestnuts and pimiento. Put in 1 1/2 quart casserole and refrigerate overnight. Cover with crumbled cheese crackers. Bake, uncovered at 350 degrees for 25 minutes. May take longer. Must do ahead. Serves 4 to 6.