4 c. celery, sliced
1/2 c. water
1 tsp. salt
1 can water chestnuts, sliced (8 oz.)
1 (2 oz.) jar pimento, chopped
1 can mushroom soup
1 c. buttered coarse bread crumbs
1/2 c. slivered almonds

Place celery, water and salt in covered pan. Simmer and cook 10 minutes. Drain and turn into a buttered casserole. Add water chestnuts, pimento and soup. Mix gently. Top with bread crumbs and almonds.

Bake at 350°F for 20 minutes.

Serves 6.

This is very good at Christmas.