Chinese Vegetable Casserole

• 2 cans french green beans
• 1 ½ cans mushroom soup, undiluted
• 1 can mushrooms (stems and pieces)
• 1 can water chestnuts (sliced thin)
• 1 can bean sprouts
• 1 small onion, chopped
• 1 tsp soy sauce
• 1 can French fried onion rings
• 1 cup grated cheese 

Drain all vegetables thoroughly. Chop Onion. Add soy sauce to mushroom soup. Mix all vegetables in a large bowl.

Make a layer in a casserole using half the vegetables—sprinkle with salt and pepper and all the cheese.

Make a second layer of vegetables—sprinkle with salt and pepper. Cover with mushroom sauce.

Bake for 20 minutes uncovered at 350°.  Remove from oven and cover with crushed onion rings.  Bake uncovered for 10 minutes – or until onion rings are lightly browned.

CAUTION! The onions burn easily!