4 c. sliced celery
1/2 c. boiling salted water
1 can cream of celery or cream of mushroom soup
1/2 c. milk
1/2 c. coarsely chopped pecans
1/3 c. cracker crumbs
3 tbsp. butter

Cook celery in boiling water until just barely tender. Drain. Combine with soup, milk and pecans. Mix well. Turn into a greased 1 1/2 quart casserole. Sprinkle with cracker crumbs, dot with butter. Bake 30 minutes at 350 degrees. 6 servings.