Drain 2 cans of French cut green beans
1 c. sliced water chestnuts
1 c. bean sprouts
1 sm. can sliced mushrooms (stems and pieces)
2 cans mushroom soup + 1/4 c. milk
1 c. grated cheese

Grease large casserole, fill with soup and vegetables, top with cheese. Bake at 350 degrees for 30 minutes until hot and bubbly.