4 c. cooked and drained celery
1 can celery soup (undiluted)
1/2 c. milk
1 small can water chestnuts, drained
1 1/2 c. cracker crumbs
1 stick margarine

Cut up celery. Cook and drain. Put celery in buttered baking dish. Add drained chestnuts. Mix undiluted celery soup, 1/2 cup milk and juice from chestnuts. Pour over celery. Spread cracker crumbs on top and spread melted margarine on top of cracker crumbs. Bake at 350° for 30 or 40 minutes.