1 (15 ounce) can frozen mixed peas, thawed
1 (5 ounce) can corn kernels, drained
2 (10.5 ounce) cans condensed cream of mushroom soup
1/2 cup water
1/4 cup vegetable oil
1/2 teaspoon salt
1 egg
Place peas in a saucepan and cover with cold water. Bring water to a boil; cover, reduce heat, and simmer for 10 minutes. Drain, cool, and rinse in cold water.
In large bowl, combine peas, corn, cream of mushroom soup, water, oil, and salt; mix well. Stir in egg.