Jodee Linta, from AZ, sent me this. Jodee and I taught in rooms next to each other for several years, in Michigan.

Celery Casserole

4 c celery, cut diagonally in 1 inch pieces.
1 can water chestnuts, 8-oz, sliced
1 can cream of chicken soup, diluted with 1/4 c milk
small can chopped pimentos

1. Cook celery until partially done, and drain. (Save and freeze liquid for soup stock.)

2. Mix with the rest of the ingredients and top with Panko or cracker crumbs.

3. Bake at 350° for about 35-40 minutes.