2 c. celery, sliced
1/2 tsp. salt
1 can cream of mushroom soup
Buttered bread crumbs
1 can water chestnuts, sliced & drained

Cook celery in cup salted water until tender - drain. Add water chestnuts and soup. Mix well. Pour into well greased casserole. Top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.