Instructions: Cook green beans according to package directions; drain. Melt butter in a Dutch oven; add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat; stir in green beans, onion flakes, water chestnuts, garlic salt, pepper, and shredded Cheddar cheese. Spoon mixture into a lightly greased 1 3/4 quart casserole. Top with almonds; sprinkle with paprika. Bake, uncovered, at 375 degrees F. for 45 minutes.

Yield: 8 servings.

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