1 pkg. pea pods
1 sm. can button mushrooms
1 can cream mushroom soup, dilute with 1/4 c. milk
4 stalks celery, cut into 1 to 1 1/2 inch pieces
1 can water chestnuts
About 1/4 c. sliced onion, toasted
Chopped pimiento

In 2 quart covered casserole, microwave cook pea pods and celery 6 to 8 minutes. Drain and add the mushrooms, onions, chestnuts, and pimiento. Top with soup and milk mix. Microwave another 7 to 10 minutes. Sprinkle with almonds and serve.