| | Directions | | Combine peas, mushroom soup, celery, water chestnuts, onion and pimentos; spoon mixture into a lightly greased 8x12 inch baking dish. Combine butter and breadcrumbs, sprinkle over casserole. Bake at 350° for 25 to 30 minutes. Yields 8 servings. |
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| Ingredients | | - |  | 2 packages frozen English peas, thawed and drained (10 ounce pkgs) |
| - | | 1 can cream of mushroom soup, undiluted (10 3/4 ounce can) |
| - | | 1 cup celery, chopped |
| - | | 1 can water chestnuts, drained and chopped (8 ounce can) |
| - | | 3/4 cup onion, chopped |
| - | | 1 jar diced pimentos, undrained (2 ounce jar) |
| - | | 2 tablespoons butter or margarine, melted |
| - | | 1/2 cup fine dry breadcrumbs |
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