2 stalks celery
1-2 onions, chopped
3 c. chopped broccoli or 2 pkg. frozen
1 tbsp. butter
4 tbsp. soft bread crumbs
1 can sliced water chestnuts
2 cans cream of celery soup
1/4 c. freshly grated Parmesan cheese
5 c. cooked brown rice
4 drops Tabasco sauce

Preheat oven to 350 degrees. Saute onions and chopped celery. Cook broccoli until barely tender and drain. Mix broccoli, soup and cheese; add to celery and onions. Stir in rice, Tabasco, water chestnuts and mix well. Pour into lightly greased casserole and top with crumbs. Bake about 20-30 minutes until bubbly. Makes 6 servings as main dish.