3 (9 oz.) cans French style green beans
3 tbsp. butter
1 can mushroom soup, undiluted
1 (3 oz.) pkg. cream cheese, softened
1 tsp. dried onion flakes
Buttered saltine cracker crumbs
1 (8 oz.) can water chestnuts, drained and sliced
1/4 tsp. garlic salt or powder
1/4 tsp. black pepper
1 1/2 c. shredded cheddar cheese
Paprika

Cook beans, then drain. Melt butter in saucepan and add soup and cream cheese. Cook over low heat, stir constantly until cream cheese melts and mixture is smooth. Remove from heat. Stir in green beans, onion flakes, water chestnuts and all other ingredients except cracker crumbs and paprika. Spoon into greased 1 3/4 quart casserole. Top with buttered cracker crumbs and paprika. Bake at 375 degrees for 45 minutes.