Preheat oven to 350°F. Chip bacon and fry until crispy. Drain on paper towel.
Drain the peas and pour into an 8 x 12-inch casserole dish. Drain the corn and spread over the peas.
Mix together the onion, bell pepper, pimento, water chestnuts, soup, sour cream, bacon, and cheese. Stir until well mixed. Spread over the peas & corn.
Melt the margarine in a medium size bowl, add the crushed crackers, and stir until crackers are all moistened. Spread the cracker/margarine mixture evenly over the top of the casserole.
Bake for 35-40 minutes, or until golden brown.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.