2 bags (16 ounces each) frozen cut green beans, slightly thawed
2 cans (10.75 ounces each) cream of mushroom soup
1 cup milk
1 tablespoon soy sauce
1/4 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained and rinsed
1 can (5 ounces) chow mein noodles (Sometimes I use 2 cans. We like the crunchies!)
Preheat oven to 350° degrees. Spray a casserole dish with cooking spray. In a big bowl, mix together soup, milk, soy sauce and pepper. Add green beans and water chestnuts. Spoon into a baking dish. Cover with foil and bake 25 to 35 minutes or until bubbly. Remove foil. Top with the crunchy noodles. Bake another 5 minutes more or until noodles are lightly toasted.