2 c. frozen peas
4 oz. can sliced water chestnuts
1 1/3 c. each diced celery, onions, green pepper
1/4 c. butter
1 sm. jar chopped pimiento
1 can cream of mushroom soup diluted with 1/4 c. milk
Cheez-Its (cheese crackers)

Saute celery, onions and green pepper in butter. Combine all ingredients except crackers. Season with salt and pepper to taste. Pour into buttered casserole. Sprinkle crackers on top. Bake uncovered 350 degrees about 25 minutes.