English Pea Casserole

Here's a spin-off of a Southern recipe that got its influence from English settlers.

Serves: 6

Cooking Time:35 min

Ingredients

• 1 (10¾-ounce) can condensed cream of mushroom soup
• 1 (15-ounce) can peas, drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (2-ounce) jar chopped pimientos, drained
• 1 small onion, finely chopped
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 1 cup crushed butter-flavored crackers
• 6 tablespoons butter, melted

Instructions

1. Preheat the oven to 350°F. In a medium-sized bowl, combine the soup, peas, water chestnuts, pimientos, and onion.
   
2. Spoon into an 8-inch square baking dish that has been coated with nonstick cooking spray. Sprinkle with the cheese.
   
3. In a medium-sized bowl, combine the crushed crackers and butter; mix well and sprinkle evenly over the casserole.
   
4. Bake for 25 to 30 minutes, or until heated through and the topping is golden