2 pkg. frozen French cut green beans
1 c. sliced water chestnuts
1 can cream of mushroom soup
1/2 lb. sliced, fresh mushrooms
1 c. drained bean sprouts
1 med. chopped onion
1 can French fried onion rings
Grated sharp Cheddar cheese
Salt

Cook beans, drain. Drain bean sprouts and water chestnuts well.

In a 2-quart casserole, layer beans, bean sprouts, water chestnuts, mushrooms, and onions. Cover with half the soup; sprinkle lightly with salt and cheese. Repeat, bake for 30 minutes, at 375 degrees or until bubbly. Top with onion rings the last 10 minutes of baking.