4 c. celery, cut into 1/4" slices, can do in food processor
2 tbsp. butter
1 (10 1/2 oz.) can condensed cream of celery soup
2 tbsp. milk
2 tbsp. chopped canned pimiento (opt.)
1 c. sliced fresh mushrooms (opt.)
1/2 c. finely crushed cheese flavored crackers (any brand of cheese cracker)
1 tbsp. melted butter

In saucepan cook celery in 2 tablespoons butter. Add mushrooms. Cook for 15 to 20 minutes until tender. Stir in soup, milk, pimiento. Pour into 1 quart casserole, ungreased. Topping: Combine cracker crumbs and butter. Sprinkle over casserole. Bake at 350 degrees for 30 minutes.