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Misc Vegetables
Casseroles
Vegetable Casseroles

Kat's Celery Casserole

4 cups sliced celery, (sliced 1-inch)
1 can sliced water chestnuts, drained (5 oz)
1 can cream of chicken soup
1/4 cup diced pimientos
1/2 cup bread crumbs
1/4 cup slivered almonds, toasted
2 tablespoons melted butter
Cook celery in sated water until just tender, still a little crisp - about 8 minutes. Drain and mix with water chestnuts, soup, and pimiento. Pour into a greased 1-quart casserole dish. Combine crumbs, almonds, and butter; sprinkle atop the casserole. Bake at 350 degrees F. for about 30 minutes, or until hot and bubbly.
Serves 4 to 6.

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