2 pkgs. frozen broccoli spears
1 can cream of mushroom soup
2/3 c. evaporated milk
8 oz. sliced water chestnuts, drained
12 oz. shredded sharp cheese
1 sm. can French fried onion rings

Cook broccoli as directed. Drain. Place broccoli on bottom of ungreased 2 quart casserole dish. Sprinkle with all of the cheese. Top with water chestnuts. Gradually stir milk into soup until smooth and pour over casserole. Bake 40 minutes at 350 degrees, uncovered. Sprinkle with onion rings and bake 5 more minutes until rings are brown. 6-8 servings.