2 c. (8 oz.) sliced fresh mushrooms
1 tbsp. butter
1/4 c. skim milk
1 tbsp. soy sauce
2 tsp. corn starch
1 tsp. seasoned salt
1 (16 oz.) can French-cut green beans, drained
1 (8 oz.) can sliced water chestnuts, drained

Combine mushrooms and butter in 1-quart microwave-safe casserole. Cover with casserole lid. Microwave (high) for 3 to 4 minutes or until mushrooms are tender. Combine milk, soy sauce, corn starch, and salt; mix well. Stir into mushrooms.

Microwave (high), uncovered, 2 to 3 minutes or until mixture boils and thickens, stirring once. Add green beans and water chestnuts. Mix lightly. Cover. Microwave (high) 4 to 6 minutes or until heated through, stirring once.