3/4 stick butter
1 sm. onion, minced
2 tbsp. green peppers, chopped
1 c. celery, chopped
1 (16 oz.) can tiny green peas, drained
1 can water chestnuts, drained
2 whole pimentos or canned pimentos

Melt 3/4 stick of butter in heavy skillet. Add 1 small minced onion, 2 tablespoons chopped green pepper, 1 cup chopped celery. Saute until soft. Add 1 can tiny green peas, drained, 1 can water chestnuts, drained. Fold in 2 pimentos.

Arrange layer of this in 2-quart casserole. Top with layer of undiluted cream of mushroom soup (about 1/2 can). Repeat layers. Sprinkle with buttered crumbs. Bake at 350 degrees until bubbly hot.