2 tbsp. butter
2 c. sliced celery
1 c. sliced mushrooms
3 tbsp. water
2 (10 oz.) pkg. frozen peas
1 can cream of mushroom soup
1 (8 1/2 oz.) can water chestnuts, drained and sliced
3/4 c. chow mein noodles

Melt butter in saucepan. Add celery, mushrooms and water. Cover tightly; cook, stirring occasionally until celery is tender-crisp, about 4 minutes. Add peas and simmer 5 minutes. Heat soup and water chestnuts.

Layer vegetables alternately with soup in buttered 1 1/2 quart casserole. Bake at 350 degrees for 20 minutes or until bubbly. Remove from oven and sprinkle with chow mein noodles.