1 (10 oz.) pkg. frozen peas
2 onions, chopped
2 celery stalks, chopped
1/2 c. butter
1 (5 oz.) can water chestnuts
1 (10 3/4 oz.) can mushroom soup
1 1/2 tbsp. flour
Salt & pepper
Stuffing mix

Cook peas, unseasoned and drain. Cook onion and celery in butter, add water chestnuts (drained and sliced very thin), soup, flour and peas. Mix all together and heat well on top of stove. Add salt and pepper to taste. Pour into casserole and cover with stuffing mix. Top with a little soft butter if desired. Bake at 350 degrees for 15 minutes until brown. Serves 6 to 8.