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4 c. celery, diagonally sliced to 1-1/2 inches
1 (5 oz.) can sliced water chestnuts, drained
3 Tbsp. chopped pimiento
2 (10 oz.) frozen pea pods, thawed
1 (4-1/2 oz.) jar whole mushrooms, drained
1 can cream of mushroom soup, undiluted
1/4 c. soy sauce
2 Tbsp. butter, melted
1/4 c. quick cooking oatmeal

Heat oven to 350 degrees. In medium saucepan, combine celery and enough
water to cover. Bring to boil over medium heat; cook 5 minutes and
drain. In 2 qt. casserole, combine rest of ingredients. Mix
lightly. Bake at 350 degrees for 35 minutes.

1/2 C. fine dry bread crumbs
1/4 c. slivered almonds
2 tsp. melted margarine

Combine all topping indredients. After baking, sprinkle with
topping mixture and bake 8 to 10 minutes until hot and bubbly. Can
be refrigerated ahead of time. Serves 8.

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