2 cans whole green beans
Salt pork
1 med. onion, chopped finely
1 tsp. MSG (I don't use this)
1 tsp. salt
2 tsp. soy sauce
1/8 tsp. Tabasco
2 tbsp. Worcestershire
1 can mushroom soup
5 oz. can water chestnuts, sliced and drained
3/4 lb. sharp cheddar cheese, grated
1 can fried onion rings (optional)

Cook beans and juice with salt pork. Drain beans. Saute onion in butter. Add seasonings and soup. In a 1 1/2 quart casserole, layer 1/2 of each of the beans, water chestnuts, sauce and cheese. Repeat layers. Bake at 350 degrees for about 30 minutes, or until hot and bubbly. Top with onion rings if so desired and heat 10 more minutes. Serves 6 to 8.