4 cups sliced celery
1/2 teaspoon salt
1 (2 1/2 ounce) package slivered almonds
1 (8 ounce) can sliced water chestnuts, drained
1 (3 ounce) can sliced mushrooms, drained
5 tablespoons margarine, divided
3 tablespoons flour
1/2 cup milk
1 cup chicken broth
1/2 cup Parmesan cheese
1/2 cup crushed Ritz Crackers

Boil celery and salt in small amount of water for 5 minutes. Drain.

Mix almonds, water chestnuts and mushrooms with celery.

Melt half the margarine and blend in flour. Add milk and chicken broth. Stir and cook until thick. Mix with celery mixture. Put into a buttered 8-inch square casserole dish.

Melt remaining margarine, and mix with Ritz cracker crumbs. Top casserole with cheese and crumbs. Bake in a 350 degree F oven until bubbly, about 30 minutes.

Serves 8.