From the Kitchen of Janet Cuddigan
2 cups chopped fresh green bean
1 onion, finely diced
2 tablespoons butter
1 teaspoon salt
2 teaspoons soy sauce
1/8 teaspoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 can cream of mushroom soup
1 (5 ounce) can sliced water chestnuts,
12 ounces shredded Cheddar cheese
1 can French-fried onion rings
Steam beans over a pot of boiling water until tender but still firm. Rinse under cold water to cool. Preheat oven to 350 degrees F. In a large skillet over medium heat, melt butter and saute onions. Add salt, soy sauce, hot pepper sauce, Worcestershire sauce and mushroom soup; mix well. In a small casserole dish, layer half the beans, drained chestnuts, cheese, and soup mixture. Repeat layer. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until hot and bubbly. Top with onions and heat 10 minutes longer.
Adapted from allrecipes.com