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

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