8 celery stalks, sliced
1 (8 oz.) can sliced water chestnuts, drained
1 (10 1/2 oz.) can condensed mushroom soup
1/2 c. bread crumbs
1/8 tsp. garlic salt
Dash of basil
Dash of oregano
Dash of parsley
2 tbsp. butter, melted

Preheat oven to 350 degrees. Place celery and water chestnuts in a 1 1/2 quart casserole. Add mushroom soup and stir. Combine bread crumbs, seasoning and butter. Sprinkle over celery mixture. Bake for 45 minutes. Serves 6-8.