1/4 c. chopped celery
1/4 c. chopped green pepper
1/4 c. finely chopped onion
2 tbsp. butter
1 can cream of celery soup
1 c. shredded American cheese
1/2 c. milk
4 hard cooked eggs, sliced
2 tbsp. chopped pimiento
4 slices bread, toasted & buttered

In a saucepan cover and cook celery, green pepper and onion in butter until tender, but not brown. Stir in celery soup, cheese and milk; heat and stir until cheese melts. Gently stir in sliced eggs and pimiento. Serve spooned over butter toast.