3 pkgs. frozen Fordhook lima beans
1 c. sour cream
1 can water chestnuts, drained and sliced
1 can cream of mushroom soup
1 tsp. salt
1 tsp. soy sauce
1/2 pkg. slivered, blanched almonds

Cook limas in water about 10 minutes; drain. Toss with water chestnuts. Blend remaining ingredients together then stir into beans and chestnuts. Turn into buttered casserole. Bake at 300 degrees about 35 minutes. Serves 8.