7 to 10 stalks celery and carrots, cut into at least 3/4 inch pieces
Water chestnuts (cut up or sliced), 1 can - 8 oz.
1 can chicken or mushroom soup, not diluted

May add both kinds of soup if larger quantity is desired.

Heat water to boiling. Cover and simmer celery and carrots 10 minutes. Celery should still be crisp. Drain and put into greased casserole. Add 8 ounce can sliced water chestnuts, soup and green pepper (cut up), if desired.

TOPPING:

1/2 c. melted butter
1 c. bread crumbs (coarse)
1/2 c. slivered almonds

Mix butter and crumbs with almonds until coated. Bake uncovered in a 350 degree oven for 1/2 hour. Serves 8-10.