2 (16 oz.) cans French string beans
1 (14 1/2 oz.) can asparagus spears
1 can celery soup
1 (5 oz.) can sliced water chestnuts
1/2 can French fried onion rings

Drain beans and asparagus, reserve 1/2 cup asparagus liquid. Combine liquid with soup. Grease a 2 quart casserole and place 1/2 of beans. Top with asparagus spears then chestnuts, then remaining beans. Pour soup over all ingredients. Bake at 350 degrees for 25 minutes. Arrange onion rings on top and bake an additional 5 minutes longer. Recipe serves 6 to 8 people.