2 tbsp. butter
2 c. diagonally sliced celery
3 tbsp. water
2 (10 oz.) pkg. frozen peas
1 can cream of mushroom soup
1 (3 or 4 oz.) can sliced mushrooms
1 (5 oz.) can water chestnuts, drained and sliced
1 tbsp. butter, melted
3/4 c. bread crumbs

Melt 2 tablespoons butter in a pan, add celery and water. Cover tightly. Cook, stirring occasionally until tender and crisp, about 4 minutes. Celery should be crisp. Add peas, simmer 5 minutes more. Heat soup with mushrooms including liquid, and water chestnuts.

Layer vegetables alternately with creamed mixture into buttered 1 1/2 quart casserole. Mix 1 tablespoon butter with bread crumbs, sprinkle over top. Bake at 350 degrees for 20 minutes or until bubbly. Serves 8.