Creamy Corn Casserole

Yield: 8 servings

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Ingredients

check finely chopped celery 1 cup finely chopped celery

check finely chopped onion 1/4 cup finely chopped onion

check finely chopped sweet red pepper 1/4 cup finely chopped sweet red pepper

check butter or margarine,divided 3 tablespoons butter or margarine,divided

1 can (10 3/4 oz.) condensed cream of chicken soup,undiluted

3 cups fresh, frozen or drained canned corn

1 can (8 oz.) sliced water chestnuts, drained

check slivered almonds, optional 1/3 cup slivered almonds, optional

check soft bread crumbs 1/2 cup soft bread crumbs

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Directions:

In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter until tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.

Transfer to a 2-quart baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole.

Bake, uncovered, at 350 for 25-30 minutes or until bubbly.

Please note that some ingredients and brands may not be available in every store.