Bunch of celery
1/2 c. water
1 tsp. salt
1 can water chestnuts, drained & sliced
1 sm. jar diced pimento
1/2 med. green pepper, diced
1 can undiluted cream of chicken or mushroom soup
1/2 c. coarse fresh bread crumbs
1/2 c. slivered almonds, optional
1/2 c. butter

Wash celery and cut into 1 inch pieces to make 6 cups. Put celery, water and salt in saucepan. heat to boiling, lower heat, cover and simmer 10 minutes. Drain. Add water chestnuts, pimento, green pepper and soup to cooked soup and stir to blend. Turn into 1 1/2 quart baking dish.

Melt 1/2 cup butter. Blend in 1 cup bread crumbs and 1/2 cup slivered almonds. Mix until well coated with butter. Sprinkle over celery mixture. Bake uncovered at 350 degrees for 40 to 50 minutes. Serve hot.