2 cans French style green beans
1 can bean sprouts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can water chestnuts
1 can mushrooms
1 c. grated cheese
Salt & pepper as necessary

Drain all vegetables. Mix soups so they aren't lumpy. Stir all ingredients and put in a 2 quart casserole. Bake at 350 degrees covered for one hour.