English Pea Casserole - cooking recipe

Ingredients

2 cans tiny peas, drained
1 can sliced water chestnuts, drained
1 can mushroom soup
1 stick oleo
1 onion, chopped
2 Tbsp. chopped green pepper
1 c. sliced celery
2 pimientos, diced

Preparation

Saute onions, peppers, celery and pimientos in oleo.
Put layers of the peas, then the sauteed vegetables and chestnuts. Pour the mushroom soup over this.
Use buttered bread crumbs and toasted almonds on top.
Cook at 350\u00b0 until bubbly.