English Pea And Water Chestnut Casserole - cooking recipe

Ingredients

2 large cans English peas, drained
1 can water chestnuts, sliced and drained
2 pimentos, diced and drained
buttered cracker crumbs
2 tsp. green pepper, chopped
1 c. celery, chopped
1 can mushroom soup
1 onion, minced

Preparation

Melt 1/2 stick butter or margarine in deep skillet.
Add onion, green pepper and celery. Saute over moderate heat, stirring often, until soft.
Remove from heat.
Add peas and chestnuts. Fold in pimentos.
Arrange half of this mixture in bottom of a 2-quart casserole.
Top with half of undiluted soup.
Arrange another layer of vegetable mixture and top with remaining soup. Sprinkle with buttered cracker crumbs.
Bake at 350\u00b0 until bubbly.