3 (9 oz.) pkg. frozen French style green beans
3 tbsp. butter
1 can cream of mushroom soup, undiluted
1 (3 oz.) cream cheese, soft
1 tbsp. onion flakes
1 (8 oz.) can water chestnuts, sliced and drained
1/4 tsp. garlic salt
Pepper
1 1/2 c. shredded sharp cheese
1 (2 1/2 oz.) pkg. slivered almonds

Drain beans after cooking. Melt butter, add soup and cheese; cook over low heat, stirring constantly until cream cheese is melted and mixture is smooth. Remove from heat. Stir rest of ingredients except nuts. Spoon into 1 3/4 quart casserole. Top with almonds. Bake uncovered at 375 degrees for 45 minutes. Serves 8.