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2 packages (10 ozs each) French-cut green beans
1 can (8 ozs) water chestnuts, drained and sliced
1 can (1 lb, 3 ozs) bean sprouts, drained (optional)
2 cans cream of celery soup
2 cans (4 ozs each) mushroom pieces, undrained
1/2 cup sliced green onions (optional)
1 teaspoon salt
1 can (3 1/2 ozs) French fried onions

Cook beans according to directions on package until barely tender. Drain and place in bottom of 3-quart casserole. Cover with sliced chestnuts, then bean sprouts.

Combine soup, mushrooms, mushroom liquid, green onions, and salt and pour over layers in casserole. Bake in a moderate oven (350°F) 30 minutes. Cover with French fried onions and bake 5 minutes more. Serve hot. Yield: 8 to 10 servings.