1 bunch celery, thinly sliced
1/2 c. chopped, blanched, lightly toasted almonds
1/2 c. grated, sharp cheddar cheese
1/8 tsp. pepper
1/2 tsp. paprika
2 (10 1/2 oz.) cans cream of celery soup
1/2 c. buttered crumbs

Place celery in greased 9 inch square pan, cover with chopped nuts, then grated cheese. Combine seasonings (pepper and paprika) and soup; pour over all. Top with crumbs. Bake at 375 degrees for 40 to 45 minutes.