PegsRecipes

2 15-ounce cans small green peas, drained

1 5-ounce can water chestnuts, drained & diced

1 10.34-ounce cream of mushroom soup

1 onion, chopped

1 small jar pimientos, drained

1 stick butter, melted

1 stack round buttery crackers, crushed

1 cup grated cheddar cheese

Combine peas, cream of mushroom soup, onions, pimientos & water chestnuts. Pour into a buttered 7x11-inch or 8-inch square baking dish. Top with cheese. Cover dish with crushed crackers & drizzle butter over top. Bake at 350 degrees for 30 minutes or until heated through.