Celery Casserole

–Marion Leehman

• 4 cups sliced celery
• Water
• 1 can water chestnuts, sliced
• 1 can cream of chicken soup
• Chopped pimiento (optional)
• Buttered crumbs
• Toasted almonds

Cook celery in boiling water for 8 minutes; drain. Mix celery, water chestnuts, soup, and pimiento (optional) and put in buttered casserole. Sprinkle with buttered crumbs and toasted almonds. Bake at 350º for 45 minutes.