2 pkgs. frozen chopped broccoli (spears)
1 c. cheddar cheese, grated
1 can cream of mushroom soup
2/3 c. evaporated milk
1 (3 1/2 oz.) can French fried onion rings
1 can water chestnuts, sliced

Cook the broccoli 4 minutes and drain. In buttered casserole dish, layer the broccoli, cheese and water chestnuts in two layers. Combine soup and milk; pour over layered mixture and bake at 325 degrees for 25 minutes. Remove and add onions. Return to oven and continue baking for 10 to 15 minutes.