1 can cream of mushroom soup undiluted
1/2 c. milk
1/2 c. shredded cheddar cheese, sharp
1 tbsp. melted butter
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
4 c. green beans, cut & cooked
1/4 c. toasted 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 four ingredients. Spoon mixture into lightly greased casserole. Top with bread crumbs.

Bake at 350°F for 25 minutes until bubbly.