3 c. sliced celery
1/2 c. boiling water
1/4 tsp. salt
1/4 c. butter
5 oz. can sliced water chestnuts
10 oz. can cream of mushroom soup
1/4 tsp. salt
Dash pepper
5 oz. can Chinese noodles

Heat oven to 400 degrees. Butter a 1 1/2 quart casserole. Cook celery in boiling water with salt, just until tender-crisp, about 10 minutes. Remove from heat. Do not drain. Add butter, chestnuts, soup, salt and pepper. Mix lightly to blend.

Put a layer of 1/3 of noodles in the prepared casserole. Top with half the celery mixture. Repeat these layers and end with a layer of noodles. Bake 10 minutes, covered, then remove cover and bake 5 minutes more or until bubbling. Serves 4.