1 (16 oz.) can tiny English peas
2 eggs, hard boiled
1 (10 1/2 oz.) can cream of mushroom soup
1 (2 oz.) jar pimento pieces
1 c. potato chips

Preheat oven to 325 degrees.

Drain peas and pimientos. Slice the hard boiled eggs.

Grease the bottom and sides of a casserole dish with butter.

Mix peas, pimientos, eggs and soup in a bowl and gently mix. Pour into greased dish, top with potato chips, crumbled. Bake at 325 for 25-30 minutes. Serves 4.