Ingredients

2 3/4 cups diagonally sliced celery

1 (10 1/2-ounce) can cream of mushrooms soup,

undiluted

1 (8-ounce) can sliced water chestnuts, drained

1 (2-ounce) jar diced pimiento, drained

Vegetable cooking spray

1/2 cup Italian-seasoned breadcrumbs

1/4 cup slivered almonds, toasted

1 Tablespoon margarine, melted

Preparation

  1. Combine first 4 ingredients in a large bowl; stir well. Spoon mixture into a 1-quart baking dish coated with cooking spray.

  2. Combine breadcrumbs, almonds, and margarine in a small bowl; stir well. Sprinkle over celery mixture.

  3. Bake, uncovered, at 400 degrees for 30 minutes or until celery is tender. Let stand 5 minutes before serving. If desired, garnish with a green onion fan and mushroom slices.