1 lb. fresh mushrooms, sliced
1 med. onion, chopped
1/4 lb. butter
1 can cream of mushroom soup
1/8 tsp. red pepper sauce
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
3/4 lb. sharp cheese, grated
4 pkg. frozen French style green beans
1 (5 oz.) can water chestnuts
Slivered almonds

Saute mushrooms and onion in butter in large skillet over low heat until tender. Add soup, red pepper sauce, soy sauce, salt and pepper; add cheese slowly, stirring constantly. Mix in green beans and water chestnuts; pour into well buttered 3 quart casserole and top with almonds. Bake at 375 degrees for 20 minutes or until hot. Yield 12-14 servings.