1 stick butter
1 c. celery
1 c. green pepper
1 c. onion, chopped
2 lg. cans English peas, drained
1 sm. can water chestnuts, chopped
1 sm. jar pimento, chopped
1 can cream of mushroom soup
Salt and pepper, to taste

Pour into greased casserole. Melt butter and add to 1 package Pepperidge Farm herb stuffing mix. Put on top of casserole. Bake at 350 degrees for 30 minutes.