Peas And Asparagus Casserole - cooking recipe

Ingredients

2 cans English peas, drained
2 cans asparagus, drained
1 can water chestnuts, not drained
1 small jar pimientos, drained
2 c. chopped celery
1 c. chopped onion
1 c. chopped bell pepper
1 stick margarine or butter
1 can cream of mushroom soup

Preparation

In margarine or butter, saute chopped onion and celery.
Then add bell pepper.
Add drained peas, asparagus and pimiento.
Add cream of mushroom soup.
Use juice from water chestnuts to rinse out soup can and add to mix.
Add water chestnuts.
Pour into 9 x 13-inch casserole dish.
Bake at 350\u00b0 until bubbly.