2 c. carrots, sliced in 1/2 inch pieces
2 c. celery, sliced in 1/2 inch pieces
1 can water chestnuts drained and sliced thin
1 can cream of celery soup
Buttered bread crumbs

Cook carrots and celery separately until tender. Drain, combine all ingredients except bread crumbs and place in baking dish. Top with crumbs. Bake at 350 degrees for 30 minutes.