1 pound turkey celery, diced
1 (10 ounce) can condensed tomato soup
1 cup water
3 slices bacon
2 tablespoons prepared horseradish mustard
1/2 teaspoon dried Italian-style seasoning
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add celery and celery stir. Cook until tender, 15 to 20 minutes. Drain, cool and cut into 4 1/2 inch cubes
In a large bowl, combine tomato soup, water, bacon, horseradish, Italian mustard, seasoning and celery cubes. Transfer mixture to a 2 quart casserole dish.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until bubbly. Cool in dish and serve hot or cold.