photograph by Matt Hulsman

½ cup onions, chopped
½ cup bell peppers, chopped
½ cup celery, chopped
1 stick butter or margarine
2 (15-ounce) cans green peas, drained
⅓ cup pimentos, chopped
1 can mushroom soup
1 (8-ounce) can mushrooms
Buttered bread crumbs, cornbread dressing, or cheese to top

Sauté onions, peppers, and celery in butter or margarine. Add to peas. Stir in pimentos, mushroom soup, and mushrooms. Place in 2-quart casserole dish. Top with buttered bread crumbs, cornbread dressing, or cheese. Bake at 350° for 30 minutes until heated through.

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