Corn-Rice Casserole

1      cup           chopped celery
1      cup           chopped onion
3/4 tablespoon    butter — melted
2      cups          cooked regular rice
1      can           whole kernel white corn — drained (16 oz.)
1/4 cup           slivered almonds
1      Cup           milk
1/2 teaspoon      salt
1/4 teaspoon      pepper

Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.