1 lb. sliced mushrooms
1/2 c. butter
1 tsp. salt
1 tsp. accent
3/4 c. grated sharp cheddar cheese
1 tbsp. soy sauce
1 pkg. frozen artichoke hearts
1 can water chestnuts, sliced
1 sm. onion, grated
1/4 c. flour
1/2 tsp. pepper
2 c. milk
1/8 tsp. Tabasco sauce
1 pkg. frozen French style beans
1 pkg. frozen lima beans
1 can onion rings

Saute mushrooms and onion in butter (5 minutes). Add flour, salt, pepper and accent. Stir in milk and cook until thickened and smooth. Add cheese, Tabasco sauce and soy sauce. Stir until cheese is melted. Cook vegetables according to package directions and blend into cheese sauce. Add water chestnuts. Pour into greased 2 quart casserole and bake at 350 degrees for 10 minutes. Remove from oven and add onion rings on top and bake for 10 minutes more. Serves 10 to 12.