Pea Casserole

I found this recipe in one of our local papers and have made it a few times for guests and it's always a pleaser.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 3  tablespoons unsalted butter
• 1  medium onion, chopped
• 3  stalks celery, chopped
• 2 (8 1/2ounce) cans  young tiny peas (Le Sueur brand is recommended, drained)
• 1 (4 ounce) can  sliced mushrooms, drained
• 3  tablespoons diced pimentos
• 2  lrge  hardboiled egg, chopped
• 1 (5 ounce) can water chestnuts, drained and sliced
• 1 (10 1/4ounce) can  condensed cream of chicken soup or 1 (10 1/4ounce) can  cream of mushroom soup
• 1⁄2 cup  cracker crumb, crushed (Ritz worked great)
• 2  tablespoons  melted butter

Directions

1. Preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside.
2. In small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly.
3. Add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix.
4. Transfer to prepared casserole.
5. Stir crumbs and melted butter together and layer them on top of casserole.
6. Bake for 30-35 minutes.