Creamy Corn Casserole

• 1 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped sweet red pepper
• 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

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 350u0b0 for 25-30 minutes or until bubbly.

celery, onion, sweet red pepper, butter, condensed cream, corn, water chestnuts, slivered almonds, bread crumbs

Taken from www.tasteofhome.com/recipes/creamy-corn-casserole/ (may not work)