TOTAL TIME: Prep: 15 min. Bake: 25 min. 
MAKES: 8 servings 
Ingredients
•	
 	1 cup finely chopped celery
•	
 	1/4 cup finely chopped onion
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 	1/4 cup finely chopped sweet red pepper
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 	3 tablespoons butter, divided
•	
 	1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
•	
 	3 cups fresh, frozen or drained canned corn
•	
 	1 can (8 ounces) sliced water chestnuts, drained
•	
 	1/3 cup slivered almonds, optional
•	
 	1/2 cup soft bread crumbs


Directions
1.	In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter for 2-3 minutes or until vegetables are tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired. 
2.	Transfer to a 2-qt. 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. Yield: 8 servings.