Yield: 8 servings
In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter until tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.
Transfer to a 2-quart 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.
Please note that some ingredients and brands may not be available in every store.