1 whole stalk celery
1 can cream of celery soup
1 can (5 oz.) water chestnuts
1/4 c. chopped pimientos
Toasted sliced almonds
Browned bread crumbs

Cut celery in 2 inch lengths. Cook celery in salted water for 5 minutes; drain. Slice water chestnuts. Combine celery, soup, water chestnuts and pimientos. Spoon into casserole. Sprinkle almonds, then crumbs over mixture. Bake at 350 degrees for 30 minutes. This dish may be prepared early, then baked just before serving. Serves 6 to 8.