8 cups Celery; cut in pieces
1 can Mushroom soup
1 can Cream of celery soup
2 can Water chestnuts; sliced
1 Stick margarine; melted
1 cup Cracker crumbs
1/2 cup Slivered almonds
Cook celery for 8 minutes.
In a bowl, mix celery, mushroom soup, celery soup and water chestnuts together.
Pour into a 9 x 13-inch greased pan.
Coat cracker crumbs and almonds in melted margarine.
Sprinkle on top of vegetables.
Can use croutons in place of crumbs.
Onion and garlic are optional but good.
Bake 1 hour at 350 degrees.