1 (10 3/4 oz.) can cream of mushroom soup, undiluted
3 (9 oz.) pkg. frozen French style green beans, thawed
1 clove garlic, minced
1 (8 oz.) can sliced water chestnuts, drained
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (2 oz.) pkg. slivered almonds, lightly toasted
1 (3 oz.) pkg. cream cheese
1/4 tsp. pepper
2 tbsp. finely chopped onion

Combine soup and cream cheese in a large saucepan. Cook over medium heat, stirring constantly, until cream cheese melts. Remove from heat, stir in green beans, water chestnuts, garlic, onion, pepper and cheese.

Spoon mixture into lightly greased 1 3/4 quart casserole; top with almonds. Bake uncovered at 375 degrees for 30 minutes. Yield: 8 servings.