2 pkg. (9 oz. each) frozen, French cut green beans
2 tbsp. butter
2 tbsp. minced onion
7-8 oz. fresh bean sprouts
1 (12 oz.) can water chestnuts, sliced & drained
1 can cream of mushroom soup
1/2 soup can milk
1/2 c. grated Cheddar cheese
1 can (3 1/2 oz.) French fried onion rings

Cook beans as directed on package. Drain and set aside. Melt butter in a frying pan. Add onion, bean sprouts and sliced chestnuts; cover pan and cook for 3-4 minutes. Arrange half of green beans in a buttered casserole (2 1/2 quart size); spread with 1/2 the bean sprout mixture.

Combine the soup with milk, spoon half of it over the vegetables. Repeat layers of beans, bean sprouts and soup. Sprinkle with cheese. Bake, uncovered, in a 400 degree oven for about 25 minutes. Remove from oven and cover with onion rings. Return.