2 cans sm. English peas (LeSueur)
2 cans cream of mushroom soup
3/4 lb. sharp cheese, grated
Pepper
1/2 soup can evaporated milk
butter

Combine soup and milk and heat to mix well. Drain liquid from peas. Layer 1 can of peas in a 2 quart casserole. Dot with butter, pepper, 1/2 of soup mixture and 1/2 cheese. Repeat layers ending with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.