2 pkgs. frozen cut green beans
1/2 can LaChoy noodles
1/2 can sliced water chestnuts
1 can cream of mushroom soup
3/4 c. milk
1/8 tsp. black pepper
1/2 tsp. crushed dried rosemary

Cook and drain beans. Combine soup, milk, LaChoy noodles, water chestnuts and seasonings. Place beans in a greased casserole. Pour combined mixture over beans. Top with remaining 1/2 can LaChoy noodles. Bake 20 minutes at 350 degrees.