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1 can mushroom soup
1/2 c. milk
1/3 c. Parmesan cheese
1 Tbsp. soy sauce
1/8 tsp. pepper
3 cans cooked drained green
1 can water chestnuts
1 can mushrooms
1 can French fried onions

In 2 quart casserole stir soup, milk, Parmesan cheese,
soy sauce and pepper until smooth. Add beans, chestnuts,
mushrooms and onions retaining 1/2 cup onions for top. Bake at
350 degrees for 25 minutes.

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