Step 1: Preheat oven to 350F.
Step 2: Combine beans, water and salt in a saucepan.
Step 3: Cover and bring quickly to a boil over high heat, separating block with fork, if necessary to hasten thawing.
Step 4: When water boils, reduce heat and cook until thawed but still slightly crisp, about 4 minutes. Drain.
Step 5: Layer beans and sliced water chestnuts in a 2-quart greased casserole.
Step 6: Mix the celery soup and pepper with the milk.
Step 7: Pour over the mixture in the casserole.
Step 8: Bake for about 25 minutes, then top with French fried onions and bake until onions are golden brown, 10 minutes or more.
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