1 can condensed cream of mushroom soup
1/4 c. sauterne or chablis
1 (5 oz.) can water chestnuts
2 (16 oz.) cans green beans, drained
1/4 c. shredded cheddar cheese
Paprika

Blend soup with wine. Drain and dice water chestnuts. Stir into soup mixture. In a well greased 1 quart casserole, spoon alternate layers of soup mix and beans, beginning and ending with soup. Sprinkle with cheese and dust lightly with paprika.