4 c. celery, cut into 1 inch strips
1 can Cream of Celery soup
1 jar pimentos, drained & chopped
1/2 c. bread crumbs
1 can water chestnuts, drained & sliced

TOPPING:

1/4 c. slivered almonds
2 tsp. butter, melted

Cook celery in water until crisp (about 8 minutes). Drain well. Mix celery, water chestnuts, soup and pimentos. Put into slightly greased 1 quart casserole. Toss bread crumbs with butter and almonds. Bake at 325 degrees until bubbly hot.