2 cans French style green beans
3 tbsp. butter
1/4 c. finely chopped onion
1 tsp. salt
1 tsp. celery salt
1 can cream of mushroom soup
1 (5 oz.) can water chestnuts
2 c. grated sharp Cheddar cheese
1 can fried onion rings
1 tbsp. Worcestershire sauce

Open beans and drain. Melt butter in a skillet. Add onions and cook over medium heat until tender but not brown. Remove from heat. Add salt, celery salt, Worcestershire sauce and drained green beans in the bottom of a buttered 1 1/2 quart casserole. Follow with the water chestnuts and then the soup mixture. Sprinkle cheese over the soup. Bake at 350 degrees for 25-30 minutes, cover top with onion rings and return to oven for 10 minutes.