2 cups sliced celery
8-ounce can water chestnuts
10 3/4-ounce can cream of mushroom soup
1 stick butter, melted
1 sleeve round butter crackers, such as Ritz or Town House, finely crushed
Preheat oven to 350 degrees. Cook celery in boiling water about 7 minutes and drain. Combine with water chestnuts, soup and half the butter, and place in 2-quart baking dish. Mix cracker crumbs with remaining butter and sprinkle on top of celery mixture. Bake 30 minutes. Makes 4 to 6 servings.
From "Kentucky Cooks" by Linda Allison-Lewis