English Pea Casserole - cooking recipe

Ingredients

2 cans peas, drained
1 can sliced water chestnuts
1 can cream of mushroom soup
1 small onion, minced
2 Tbsp. chopped green peppers
1 c. sliced celery
1 small jar pimento, diced
1 stick margarine

Preparation

Melt margarine in a thick skillet. Add onion, pepper and celery; saute over medium heat, stirring often, until soft. Remove from heat; add peas and chestnuts and fold in pimento.
Put a layer of vegetable mixture in bottom of a 2-quart casserole. Top with undiluted soup. Repeat layers.
Sprinkle with buttered cracker crumbs. Bake at 350\u00b0 until bubbling hot.