3 c. carrots, sliced
3 c. celery, 1/2-inch slices
3 c. French style green beans
1/2 tsp. pepper
1 tsp. powdered thyme
1 1/2 c. water
2 tbsp. celery leaves
2 tbsp. onion, chopped
1/2 c. butter
1 1/2 tsp. salt
2 c. mushroom soup
4 c. bite-size Rice Chex

Cook carrots, green beans and celery in water with salt, pepper and thyme until tender. Save liquid. Place vegetables in buttered baking dish. Cook chopped celery leaves and onion in 1/4 cup butter until onions are clear. Add soup and 1 cup liquid; mix well and pour over vegetables. Add Rice Chex to 1/2 cup butter and 1/2 teaspoon thyme. Stir over low heat 5 minutes. Top casserole with Rice Chex. Bake 30 minutes, at 350 degrees, or until bubbly and browned. Serves 20.