• 4 cups celery -- sliced 1/3" thick
• 1 can water chestnuts -- 5 oz
• 1 can cream of celery soup -- 10 3/4 oz
• 1/4 cup pimento -- chopped
• Topping
• 1/2 cup soft bread crumbs
• 1 cup toasted almonds -- sliced
• 2 tablespoons butter -- melted

1. Cook celery in small amount of salted water until tender buy still crisp, about 8 minutes. Drain well. Combine with rest of ingredients. Spoon into a lightly greased casserole dish. Sprinkle topping over casserole and bake at 350 F. for 35 minutes.

This is an easy dish to make and will get you plenty of praise...even from kids