2 (10 1/2 oz.) cans cream of celery soup
2 tsp. mustard (level)
1 tsp. pepper
1 c. half & half cream
3 1/2-4 c. ham cut in cubes
4 c. cooked rice
4 green onions, finely chopped
1 c. or 1/4 lb. shredded Tillamock cheese
1/2 c. (2 oz.) Parmesan cheese, grated
1 (10 oz.) pkg. frozen peas, cooked
1 can water chestnuts, cut up fine or
1 (3 1/2 oz.) can French onions

Mix soup, mustard and pepper. Then half & half; mix until smooth. Pour over remaining ingredients, except fried onions. Mix well.