Recipe submitted by Judy Hughey
My mother loved celery; therefore, when we were growing up, she made this casserole often. Now I make it for the family and they like it.
4 cups thinly sliced celery
16 oz. sliced water chestnuts
1 small jar pimentos
1 can cream mushroom soup
1/4 c “oleo” (old recipe using the word oleo...margarine or butter now)
1/2 c bread crumbs
1/2 c almonds
1 tsp salt
Cook celery to boiling in four cups salted water. Simmer covered 10 minutes. Drain and place in casserole dish. Add remaining ingredients and mix except bread crumbs, butter and almonds.
Combine crumbs and almonds and butter. Cover top with this mixture.
Bake 40 minutes @ 350 degrees.