6 to 8 stalks celery, sliced
3/4 lb. fresh mushrooms, sliced
2 tbsp. butter
1 can cream of mushroom soup
1/3 c. milk
1 c. Mozzarella cheese
Dash of paprika and black pepper
1 red pepper, sliced

Saute celery in 1 tablespoon butter. Saute mushrooms in other tablespoon butter over medium heat. Layer celery and mushrooms in a lightly greased casserole dish. Heat soup and milk; pour over vegetables. Sprinkle with the cheese. Top with the red pepper. Bake at 350 degrees for 20 minutes or until bubbly hot. Serves 4 to 5.