Vegetable-Celery Casserole

Here's another clipping from the newspaper. It looks easy.

CELERY CASSEROLE

6 cups sliced celery (sliced diagonally)

2 cans cream of chicken soup

1 can sliced water chestnuts, drained

2-ounce jar diced pimento

1 cup breadcrumbs (Some toast some buttered bread to make these)

Cook celery in a small amount of water only until tender crisp, about 8-10 minutes, and drain. Combine all remaining ingredients except bread crumbs. Place in a 2 quart casserole(Some used a 7x11 inch dish) and top with bread crumbs. Bake at 350 degrees, uncovered, for about 25-30 minutes. Makes 4-6 servings.