1 bunch celery, thinly sliced
1 1/2 cans cream of celery soup
1/2 c. sliced almonds
1/2 c. Wisconsin sharp Cheddar cheese, grated
1/2 c. buttered crumbs
Salt, pepper, paprika to taste

In buttered 2 quart casserole layer celery, nuts, cheese and soup. Make at least 2 layers of each. Put buttered crumbs on top and bake at 375 degrees for 40-45 minutes or microwave on high 10 minutes. Then test for doneness. Yield: 8 servings.