Pea , Celery & Water Chestnuts Au Gratin - cooking recipe

Ingredients

2 cups celery, sliced 1/2 inch thick
2 (10 ounce) packages frozen tiny peas
1 (10 1/2 ounce) can cream of mushroom soup
1 (8 ounce) can sliced water chestnuts
4 ounces sliced fresh mushrooms
2 tablespoons butter
1/2 cup parmesan cheese
celery salt
pepper (to taste)

Preparation

Saute celery and mushrooms in butter until tender crisp; add the tiny peas and cook for a few more minutes.
Season with celey salt and pepper.
Combine soup and waterchestnuts in seperate small bowl.
In a buttered 1 1/2 quart casserole arrange half of the vegtable medley, top with soup and repeat the layers.
Top with the fresh parmesan cheese.
Bake 350 degrees for 20 minutes.