1/2 c. butter
1 1/2 lbs. fresh mushrooms (sliced)
1 med. onion
1/4 c. flour
2 c. warm milk
1 c. sour cream
3/4 lb. sharp Cheddar cheese
1/4 tsp. Tabasco
2 tsp. soy sauce
3 cans French string beans
2 cans (5 oz.) water chestnuts
Almonds

Saute in 1/2 cup butter, 1 1/2 lbs. fresh mushrooms and 1 medium onion, sliced and diced. Add 1/4 cup flour; cook until smooth. Add 2 cups warm milk and 1 cup sour cream. Stir constantly.

Add 3/4 lb. cheese, 1/4 tsp. Tabasco, 2 tsp. soy sauce, salt and pepper. Simmer until cheese melts. Spread over 3 cans of bens (well drained). Add 2 cans water chestnuts (drained). Pour in casserole. Sprinkle with almonds. Bake 20 minutes at 350 degrees until bubbly.