3 c. celery chunks
Salted boiling water
1 c. fresh mushrooms, chopped
3 to 4 lbs. butter
1/2 can cream of mushroom soup
1 c. cooked frozen peas
1/4 c. grated Cheddar cheese

Cook 3 cups celery chunks in salted boiling water until tender. Saute 1 cup chopped fresh mushrooms in 3 to 4 tablespoons butter for 5 minutes. Add 1/2 can of cream of mushroom soup and 1 cup cooked frozen peas to the sauteed mushrooms. Heat well. Put 1/2 the cooked celery in a greased casserole. Pour 1/2 the soup mixture over the celery, then sprinkle 1/4 cup grated Cheddar cheese on top of the soup mixture. Repeat layers. Top with buttered bread crumbs. Bake at 350 degrees uncovered for 20 minutes or until cheese starts to bubble.