2 (10 oz.) pkg. frozen French style green beans, cooked and drained
1 (19 oz.) can bean sprouts, drained
1 (8 oz.) can of water chestnuts, drained and sliced
1/2 c. grated Parmesan cheese
6 tbsp. butter
2 tbsp. flour
Salt and pepper to taste
Dash of cayenne
1/4 tsp. Worcestershire sauce
1 pt. heavy cream
1 c. finely chopped almonds

In buttered 2 quart casserole alternately layer the cooked string beans, bean sprouts, water chestnuts and cheese. For sauce melt 4 tablespoons butter and blend in flour, salt, pepper, cayenne and Worcestershire. Add cream and cook until thickened, stirring constantly. Pour the sauce over the vegetables, lifting with a fork so sauce will sink through all layers. Melt remaining butter, add almonds and sprinkle over the top of the casserole. Bake in a hot oven 400 degrees for 20 to 25 minutes until hot and nuts are toasted.