2 (9 oz.) pkgs. French style green beans
1/2 chopped celery
1 tbsp. butter
1 tbsp. flour
1 tsp. seasoned salt
1/8 tsp. white pepper
10 1/2 oz. can cream of celery soup
2/3 c. (sm. can) undiluted evaporated milk
2 c. water chestnuts
2 tbsp. chopped pimento
1/4 c. grated Parmesan cheese
3 1/2 oz. can French fried onions

Cook green beans according to label directions. Drain. Simmer celery in melted butter in saucepan over low heat until tender. Add flour, seasoned salt, pepper, soup and milk. Heat thoroughly. Drain and slice water chestnuts. Place half of beans in 1 1/2 quart casserole. Top with half of chestnuts, pimento, cheese and sauce. Repeat with second layer. Bake in oven 325 degrees for 25 minutes. Remove from oven. Sprinkle top with onions. Bake 3-5 minutes longer. Yield: 6 servings.