Creamy Corn Casserole

Yield: 8 servings

Ingredients

1 cup finely chopped celery

1/4 cup finely chopped onion

1/4 cup finely chopped sweet red pepper

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

1/3 cup slivered almonds, optional

1/2 cup soft bread crumbs

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.