4 c. sliced celery
1 (5 oz.) can water chestnuts
1 (10 1/2 oz.) can cream of celery soup
1/4 c. chopped pimientos
1/2 c. soft bread crumbs
1/2 c. slivered toasted almonds
2 tbsp. butter, melted

Barely cover celery with water and cook until tender but still crisp, about 8 minutes. Drain well. Combine drained celery with drained and sliced water chestnuts, undiluted soup and drained pimientos. Spoon onto lightly greased casserole. Combine bread crumbs, almonds and melted butter. Sprinkle over celery mixture. Bake in 350 degree oven for 35 minutes. Makes 6 to 8 servings.