6 to 8 stalks celery, sliced
2 tbsp. butter
3/4 lb. fresh mushrooms, sliced
1 (14 oz.) can cream of mushroom soup
1/3 c. half and half
1/2 c. grated Cheddar cheese
Dash paprika
Dash pepper
1 red pepper, seeded and sliced

Saute celery along with 1/2 of the red pepper slices (which have been coarsely chopped) in 1 tablespoon of butter until almost transparent. Set aside. Saute mushrooms in remaining butter until lightly browned and most of the moisture has disappeared.

Grease casserole lightly; layer with celery and mushrooms. Mix soup with half and half and heat well. Pour over the celery and mushrooms. Sprinkle with the grated cheese, paprika and pepper. Top with the remaining 1/2 of red pepper slices and bake in oven at 350 degrees for 20 minutes.