Potatoes and Peas au Gratin

Potatoes and Peas au Gratin

1 can Cream of Celery soup
1/2 C skim milk
1/2 C fresh or frozen peas
1 pimento, minced
5 C sliced, cooked potatoes (about 4 medium sized)
1 C (1/4 lb.) Shredded sharp cheddar cheese

Combine soup and milk in a saucepan and heat, stirring until blended. Remove from heat, stir in peas and pimento. In a buttered 9-inch square pan alternate layers of sliced potatoes, soup mixture and cheese. Bake in a hot oven (400*) for 35 minutes or until top is golden brown.