2 cans (16 oz.) French-style green beans (reserve 2/3 c. liquid)
1 can (8 oz.) sliced waterchestnuts
1 jar (2 oz.) pimentos, drained, diced
1/2 c. mushrooms
3 green onions, chopped
1 can (10 3/4 oz.) cream of chicken soup
1/4 lb. shredded Cheddar
1/4 c. toasted almonds
1/4 c. cooked crumbled bacon

In casserole mix beans and vegetables. Toss with fork. Mix soup with bean liquid until smooth. Pour over beans. Sprinkle with cheese and almonds. Bake at 400 degrees for 30 minutes or until bubbly and lightly browned. Garnish with bacon. Serves 8