2 c. sliced celery
2 pkg. frozen peas, thawed
2 tbsp. butter
1 can mushroom soup
3/4 c. chopped green onion
1 c. sliced mushrooms
1 c. sliced water chestnuts, drained

Cook celery in 3 tablespoons water until still crisp. Saute green onion and mushrooms in 3 tablespoons butter; add chestnuts and soup, salt and pepper. Layer in 2 quart casserole celery, peas and soup mixture. Top with 3/4 cup fried bread crumbs. Dot with butter. Bake 20 minutes at 350 degrees.