5 c. cut up celery
1 c. sliced carrots
1/2 tsp. seasoning salt
1 c. grated cheddar cheese
2 tbsp. butter
1/2 can cream of chicken soup
3 or more tbsp. sliced almonds

Cut celery into 1-inch pieces. Slice carrots 1/4 inch thick. Boil together about 10 minutes; drain well. Place half in a 2-quart casserole. Sprinkle with salt, half of butter and cheese. Repeat layers.

Pour soup, diluted with 1/4 can of water, over all. Top with almonds. Bake at 350 degrees for 30 minutes. Serves 4-6.