1 c. chopped sweet red pepper
1 small onion, finely chopped
1 tbsp. butter
1 can condensed cream of celery soup, undiluted
1/2 c. milk
1 tsp. hot pepper sauce
2 pkg. frozen french style green beans, thawed and drained
1 c. sliced water chestnuts, drained
1 c. shredded cheddar cheese

In a skillet, sauté the red pepper and onion in butter until tender. Add the soup, milk, worcestershire sauce and hot pepper sauce; stir until smooth. Stir in the green beans and water chestnuts. Transfer to an ungreased 1 1/2 qt. baking dish. Sprinkle with cheese.

Bake, uncovered at 350°F for 15 minutes or until heated through and cheese is melted.