Pea , Celery & Water Chestnuts Au Gratin

My mom used to make this wonderful vegtable side dish. It is really good with roasted chicken and chicken rice-a-roni - Comfort food!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  cups celery, sliced 1/2 inch thick
• 2 (10 ounce) packages frozen tiny peas
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (8 ounce) can sliced water chestnuts
• 4  ounces  sliced fresh mushrooms
• 2  tablespoons butter
• 1⁄2 cup parmesan cheese
•  celery salt
•  pepper (to taste)

Directions

1. Saute celery and mushrooms in butter until tender crisp; add the tiny peas and cook for a few more minutes.
2. Season with celey salt and pepper.
3. Combine soup and waterchestnuts in seperate small bowl.
4. In a buttered 1 1/2 quart casserole arrange half of the vegtable medley, top with soup and repeat the layers.
5. Top with the fresh parmesan cheese.
6. Bake 350 degrees for 20 minutes.