1 (10 oz.) pkg. peas
2 tbsp. dried minced onions
2 celery stalks, chopped
1/2 c. butter
1 (5 oz.) can water chestnuts, sliced
1 can mushroom soup
1 1/2 tbsp. flour
1/4 pkg. seasoned stuffing
Salt and pepper

Add a little water to dried onions to puff up. Cook peas according to package directions and drain. Cook celery and onions in butter. Drain water chestnuts. Add water chestnuts, soup, flour and peas to celery mixture; heat in saucepan.

Add salt and pepper and pour into casserole cover with stuffing and dot with butter. Bake at 350 degrees for 25 minutes until bubbly.