1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/2 c. milk
1/2 c. shredded sharp cheddar cheese
1 tbsp. butter, melted
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
4 c. cut green beans, cooked
1/4 c. slivered almonds
1/4 c. sliced water chestnuts
2 tbsp. diced pimento
1/4 c. buttered bread crumbs

Combine first 6 ingredients; stir well. Add next 4 ingredients. Spoon mixture into a lightly greased 1 1/2 quart casserole. Top with bread crumbs. Bake casserole at 350 degrees for 25 minutes. Yields 6 servings.