Green Beans With Water Chestnuts

• 2 lb. cans green beans
• 1/2 c. chopped celery
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1 tsp. seasoned salt
• 1 can cream of celery soup
• 2/3 c. undiluted evaporated milk
• 1 c. sliced water chestnuts (8 oz. can)
• 2 Tbsp. chopped pimiento
• 1/4 c. grated Parmesan cheese
• 1 (3 oz.) can French fried onions

1. Saute celery in butter in medium saucepan until tender.
2. Add flour, seasoned salt, pepper, soup and evaporated milk.
3. Heat thoroughly.
4. Drain chestnuts.
5. Place 1/2 of drained beans in 1 1/2-quart casserole dish.
6. Top with 1/2 chestnuts, pimiento, cheese and sauce.
7. Repeat with second layer.
8. Bake in a 325u0b0 oven for 25 minutes.
9. Remove and sprinkle top with onions.
10. Bake 3 to 5 minutes longer.

green beans, celery, butter, flour, salt, cream of celery soup, milk, water, pimiento, parmesan cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675567 (may not work)