1 bunch chopped celery (precooked)
1 can water chestnuts
1 sm. jar green olives
1/2 c. slivered almonds
1 can cream of celery soup
1/3 c. milk

Combine all in 2 quart casserole. Bake at 325 degrees for 20 minutes. Top with French onions. Bake 10 minutes more.