1 lb. mushrooms
1 onion, chopped
1 stick butter
1/4 c. flour
2 c. warm milk
1 c. coffee cream
3/4 lb. sharp cheddar cheese
1/8 tsp. Tabasco
2 tsp. soy sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. Accent
3 pkgs. frozen green beans
1 (5 oz.) can water chestnuts, sliced & drained
3/4 c. almonds, toasted & slivered

Saute mushrooms and onions in butter. Add flour, stir until smooth. Add warm milk and cream. Put on top of double boiler over boiling water and cook until mixture thickens. Add cheese, Tabasco, soy sauce, salt, pepper, and Accent. Cook until cheese melts. Cook beans until just tender; drain; add to sauce, add chestnuts and pour into 3 quart greased casserole, top with almonds. Bake at 375 degrees for 20 minutes. Serves 10 to 12.