2 (16 oz.) cans green peas, drained
4 ribs fresh celery, chopped coarsely
1/2 onion, chopped
1/2 green pepper, chopped
1 can mushroom soup
1 sm. can chopped pimiento (opt.)
1/2 tsp. salt
1 stick butter
Cracker crumbs

Mix celery, onion and pepper. Brown in 1/2 stick of butter. Remove from heat and add peas, soup, pimiento and salt. Put into 1 1/2 quart casserole. Bake in 350 degree oven for 30 minutes. Five minutes before done, cover top with cracker crumbs.