Published: Thursday, June 17, 2010

Christy Jordan is the publisher of SouthernPlate.com, her website dedicated to classic Southern dishes and quick and easy family favorites. She holds a B.S. in Home Economics and is a proud wife and mother living in Madison.

This is Granny Jordan's English Pea Pimento Casserole. Some folks call it a salad and that's all right, too. She took it to just about every family gathering and countless church dinners.

It's one of those old fashioned recipes you don't hear about much these days but you sure do get rave reviews when you make it. I love it and I hope you will, too.

English Pea Pimento Casserole

• 20 ounces frozen English peas, thawed and drained
• 8 ounce can water chestnuts, chopped and drained (optional)
• 2 ounce diced pimentos, drained
• 1/2 Cup fine dry breadcrumbs
• 1 cup chopped celery
• 1 can cream of mushroom soup
• 3/4 cup chopped onion
• 2 tablespoon margarine, melted

Combine everything except the butter and breadcrumbs.

Spoon mixture into a lightly greased baking dish. Melt butter in microwave and stir in bread crumbs.

Sprinkle over top of casserole and bake at 350 for 25-30 minutes, or until lightly browned.