3 cans French style green beans
1 can sliced water chestnuts
2 med. onions (saute in 2 tbsp. butter)
2 c. grated cheese
2 cans mushroom soup
3 c. herb seasoned Pepperidge Farm stuffing mix
1 stick butter

Bring beans to boil; drain. Put half of beans in 9 x 13 inch dish. Sprinkle sauteed onions and water chestnuts, then balance of beans. Pour soup on top and then sprinkle grated cheese over all. Melt butter and mix with stuffing mix, put on top. Bake at 350 degrees for about 30 minutes.