Garden Pea Casserole - cooking recipe

Ingredients

1 can garden peas, drained
1 can cream of celery soup
1 small jar pimientos, minced and drained
1 small can sliced water chestnuts, rinsed and drained
1 c. grated cheese
1 stack Ritz crackers
1 stick margarine, melted

Preparation

Spray bottom of 2-quart dish with cooking spray.
Line bottom of dish with drained peas; cover peas with celery soup.
Spread pimientos over soup; spread chestnuts over pimientos.
Put cheese next.
Mix Ritz crackers and margarine together and put on top. Bake at 350\u00b0 for 25 to 30 minutes.
Cover dish first 15 minutes of baking, then uncover for remainder of time.