Heat oven to
400F (205C). Butter a 1 1/2-qt (2-liter) casserole. Cook celery in
boiling water, with 1/4 tsp salt added, just until tender-crisp, about
10 minutes. Remove from heat. Do not drain. Add butter or margarine,
water chestnuts, soup, 1/4 tsp (1ml) salt and pepper to celery. Mix
lightly to blend. Put a layer of 1/3 of the Chinese noodles in the
prepared casserole. Top with half of the celery mixture. Repeat these
layers and end with a layer of noodles. Bake 10 minutes, covered.
Uncover and continue baking 5 minutes more or until bubbling.