1 (10 oz.) pkg. frozen peas, cook by directions on box
1 can diced water chestnuts
1 can cream of mushroom soup
1 sm. can sliced mushrooms, if desired
1 sm. onion, diced
1 stalk celery, diced
3/4 stick butter
1 tbsp. flour

Saute onion, celery and butter until done. Add salt, pepper and flour. Mix well. Mix everything together and pour into medium baking dish. Sprinkle Pepperidge Farm herb stuffing mix (dry from package) on top of casserole and bake in 350 degree oven until brown and bubbly. Serves 6. Double recipe for larger group.