Ingredients

• 1 (15 ounce) can baby peas, drained
• 1 (2 ounce) bottle diced pimento peppers, drained
• 1 (5 ounce) can sliced water chestnuts, drained
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/2 cup chopped onion
• 1/2 cup shredded Cheddar cheese
• 2 cups crushed buttery round crackers
• 1/2 cup margarine, melted

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the peas, pimentos, water chestnuts, cream of celery soup and onion. Pour into a 1 1/2 quart casserole dish. Top with shredded cheese. In a separate bowl, mix together the cracker crumbs and margarine; sprinkle evenly over the cheese.
3. Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.