Instructions: Combine soup and cream cheese in a large saucepan. Cook over medium heat, stirring constantly until cream cheese melts. Remove from heat; stir in green beans, water chestnuts, garlic, onions, salt, pepper, and cheese. Spoon mixture into lightly greased 1 3/4 quart casserole dish; top with almonds. Bake uncovered at 375 degrees for 30 minutes.

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