Celery Casserole

3 cups celery, sliced 1/4 ",thick
1 (8 ounce) can water chestnuts
1 can cream of mushroom soup
1/4 cup butter
1 cup crushed Ritz crackers
2 ounces slivered almonds

Preheat oven to 350°F.
Cook celery in salted boiling water for 7 minutes and drain.
Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
In a saute pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
Sprinkle over celery mixture and bake for 30 minutes