3 c. diagonally sliced celery
1 (10 oz.) pkg. frozen peas, thawed and drained
1 (8 oz.) can water chestnuts, drained
1 (4 oz.) can mushroom stems and pieces, drained well
1 can cream of celery soup
1/4 c. milk
1/2 tsp. Seasoned Salt
1 (2.8 oz.) can French fried onion rings

In large saucepan, simmer celery in small amount of boiling water until tender-crisp, about 15 minutes; drain. Stir in peas, water chestnuts, mushroom soup, milk, season salt and 1/2 can of French fried onions.

Pour into 1 1/2-quart casserole. Bake uncovered at 350 degrees for 20 minutes. Top with remaining onions; bake 5 minutes longer. Yield: 4-6 servings.