1 pkg. frozen green peas
2/3 c. chopped onion
1 (3 oz.) can sliced mushrooms, drained
1 (4 oz.) jar pimentos, drained and diced
1/3 tsp. Worcestershire
1/4 c. butter
2/3 c. chopped celery
2/3 c. chopped green pepper
2 hard boiled eggs, chopped
1 can condensed tomato soup
2/3 c. cracker crumbs, Saltine or Ritz

Melt butter in skillet, saute green pepper, onion and celery for 10 minutes. Turn into mixing bowl, add peas, mushrooms, pimento, and eggs. Toss lightly. Add soup, Worcestershire sauce, salt and pepper to taste. Mix well and pour into greased 1 1/2 quart casserole. Sprinkle with crumbs and bake in preheated 350 degree oven for about 40 minutes. Serves 6-8.