4 c. celery, chopped
5 oz. can water chestnuts, sliced and coarsely chopped
1/4 can pimento, chopped (2 oz.)
1 can cream of celery soup
2 tbsp. butter, melted
1/2 c. bread crumbs
1/2 c. toasted almonds
1 can French fried onion rings

Cook celery for 8 minutes, drain well. Mix celery with chestnuts, pimento and soup. Pour into casserole dish. Mix butter, crumbs and almonds together and pour over the top of the celery mixture. Bake at 350 degrees for 30 minutes. Remove from oven and top with onion rings. Bake 10 to 15 minutes longer or until bubbly.