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Crunchy Celery Casserole

4 c Celery; sliced
5 oz Water chestnuts; drained and sliced
1/2 ts Basil
10 3/4 oz Soup, cream of celery; undiluted
1/4 c Pimiento; chopped
1/2 c Breadcrumbs, soft
1/3 c Almonds, slivered; toasted
2 tb Butter (or marg.); melted

Cook celery in a small amount of salted water until tender but still crisp, about 8 minutes; drain well. Combine celery with water chestnuts, basil, soup, and pimiento. Spoon into a lighlty greased 2-quart casserole.

Combine breadcrumbs, almonds, and butter; sprinkle over celery mixture. Bake at 350 degrees for 35 minutes.

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