4 c. celery, cut diagonally into 1 1/2 inch pieces
5 oz. can water chestnuts, drained and sliced
3 tbsp. chopped pimento
2 (10 oz.) pkgs. frozen pea pods, thawed
4.5 oz. can whole mushrooms, drained
10.5 oz. can cream of mushroom soup, undiluted
1/4 c. soy sauce
2 tbsp. butter, melted
1/4 c. quick-cooking rolled oats

TOPPING:

1/2 c. fine bread crumbs
1/4 c. slivered almonds
2 tsp. butter, melted

Heat oven to 350 degrees. In medium saucepan, combine sliced celery with enough water to cover. Bring to a rolling boil over medium heat, cook 5 minutes. Drain.

In a 2-quart casserole or baking dish, combine celery, water chestnuts, pimento, pea pods, mushroom soup, soy sauce, butter and rolled oats. Mix lightly. Bake at 350 degrees for 35 minutes.

Combine all topping ingredients in a small bowl. After baking, sprinkle with topping mixture and bake 8 to 10 minutes until hot and bubbly. The casserole may be prepared and refrigerated for up to 6 hours before baking. Makes 8 servings.