2 pkg. frozen peas
1 can cream of mushroom soup, undiluted
1 can (5 oz.) water chestnuts, cut up fine
2 c. bread crumbs
1/2 c. melted butter

Combine bread crumbs and melted butter. Set aside. Cook peas until almost tender and add undiluted soup. Add chestnuts (drained and chopped fine). Salt to taste. Pour into a buttered casserole, top with crumbs and bake at 350 degrees for 30 minutes.