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CANTONESE CASSEROLE 
1 (1 lb.) can bean sprouts, drained
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 oz.) pkg. frozen peas or beans, thawed
1 (10 1/2 oz.) can cream of mushroom soup
1/2 can evaporated milk or 1 (4 oz.) sm. can
1 c. grated Cheddar cheese
1 can French fried onions
1 can mushrooms (optional)

Place half of the sprouts, chestnuts, mushrooms, peas or beans, in layers in a 2-quart casserole.

Combine soup and milk. Pour half over the vegetables. Repeat layers, ending with the peas. Add the remaining soup mixture. Top with cheese. Bake at 350 degrees about 35 minutes. Place onions on top and bake 5 more minutes.

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