1 c. chopped celery
1 onion, chopped
1/2 c. chopped bell pepper
1/2 stick butter
2 (17 oz.) cans LeSueur English peas
1 (8 oz.) can water chestnuts, sliced
1 sm. jar pimento
1 can cream of mushroom soup
Buttered bread crumbs

Saute celery, onion and bell pepper in butter for a few minutes. Add peas, water chestnuts, pimento and soup. Pour into greased casserole. Cover with buttered bread crumbs. Bake at 350 degrees for 25 to 30 minutes or until bubbly. Serves 6 to 8.