5 c. celery, diagonally sliced
5 tbsp. butter
1/2 lb. mushrooms, sliced
3 tbsp. green pepper, chopped
1 can sliced water chestnuts
1 can cream of chicken soup
1/4 c. sour cream
1/3 c. pimento
1/2 c. bread crumbs
Sherry to taste
Worcestershire, to taste
5 oz. grated Parmesan
1/3 c. almonds

Cook celery in butter. Remove celery to casserole. Cook mushrooms and green pepper. Add to celery in casserole. Combine all other ingredients in casserole except for bread crumbs which will be sprinkled on top. Bake at 350 degrees for 30 minutes. Serves 8.