4 c. celery, cut in 1 inch pieces
1/4 c. onions, chopped
1 can cream of chicken soup
1 (5 oz.) can water chestnuts, thinly sliced
1/4 c. pimento, chopped
3/4 lb. sausage, cooked and drained
1/3 c. sour cream
1/2 c. slivered almonds
1/4 c. sesame seed
2 tbsp. butter

Cook celery and onion for 8 minutes and drain. Add soup, water chestnuts, pimento and sausage. Fold in sour cream. Put in casserole dish. Toast almonds and sesame seeds in butter; place on casserole. Bake in a 350 degree oven for 35 minutes. Yield: 8 to 9 servings.