2 pk (10-oz ea) frozen peas
1/2 c  Chopped onions
1 cn Cream of mushroom soup
1 c  Diced water chestnuts
1 c  Diced celery
1 sm Jar pimentos
1/2 c  Melted margarine
1 c  Bread crumbs

Cook peas and drain. Combine peas, onions, soup, celery, water chestnuts,
and pimentos. Put in a 2-quart casserole. Melt margarine and combine with
bread crumbs (toasted). Sprinkle on top. Bake for 30-35 minutes at 350
degrees.