Ingredients

The following ingredients have 7 Servings
  • 1/2 cup butter or 8 tablespoon or 1 stick (divided)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 12 ounce package frozen green sweet peas (no need to thaw)
  • 1 4 ounce jar diced pimentos (drained)
  • 1 8 ounce can chopped water chestnuts (drained)
  • 1 10.5 ounce can cream of mushroom soup, undiluted, (make your own with our recipe if you don’t like canned)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 25 Ritz crackers (crushed)

Instruction

  • Melt 4 tablespoons of the butter in a skillet on top of the stove. Brown onion, celery and green pepper. Remove skillet from heat and add peas, pimentos, water chestnuts, mushroom soup, black pepper and salt. Stir with spoon to combine all ingredients. Pour into a baking dish. I used a 7 1/2 by 11 sized dish. Anything will work that will hold the ingredients.
  • Melt remaining butter in a separate bowl and combine or toss with cracker crumbs. Sprinkle cracker crumbs over casserole and bake in preheated 350 degree oven for 30 minutes until top is browned.