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1 stick butter
1 cup sliced celery
2 packages frozen peas, cooked
1 can cream of mushroom soup
Buttered cracker crumbs
1 minced onion
2 tablespoons chopped green pepper
2 cans sliced water chestnuts
2 diced pimientos

Saute onions, green pepper, and celery in butter until soft.
Do not brown. Remove from heat; add peas, chestnuts (with liquid),
and pimientos. Arrange a layer of vegetable mixture in bottom of
greased 2-quart casserole dish. Add a layer of undiluted soup.
Repeat layers. Top with crackers. Bake at 350 degrees for 30 minutes.

Yield: 8 servings.

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