1 bunch celery, cut into bite - size pieces
1/2 c. chopped, toasted almonds
1/2 c. grated sharp cheddar cheese
1 tsp. salt
pepper
1/2 tsp. paprika
1 can cream of celery soup
1/2 c. bread crumbs

Cook celery in a small amount of water about 10 minutes. Drain well. Place celery in casserole; cover with almonds then cheese. Combine seasonings with soup and pour over all. Cover with bread crumbs. Bake 30 to 35 minutes at 375 degrees.