4 c. celery, coarsely chopped
1 (6 oz.) can water chestnuts, sliced
5 tbsp. butter
1/2 c. light cream
1/2 c. dry bread crumbs
Salt & white pepper to taste
1/4 c. almonds, slivered & blanched
1/2 c. mushrooms, sliced
3 tbsp. flour
1 c. chicken broth
1/2 c. Parmesan cheese

Boil celery for 4 minutes in salted water and drain. Mix with almonds, water chestnuts and mushrooms. Melt the butter in a saucepan, add the flour and cook roux until it begins to change color (stirring constantly). Add celery mixture to sauce, salt and pepper if desired. Pour into an oiled 2 quart oven proof casserole. Top with bread crumbs and cheese, dot with butter and heat in a 375 degree oven for 20 to 25 minutes or until hot and bubbly.