SAUCE:

1/2 c. butter
1/4 c. flour
Salt and pepper to taste
1/2 tsp. Accent
2 c. milk
1/8 tbsp. Worcestershire sauce
1 tbsp. soy sauce
3/4 c. grated cheese

1 lb. fresh mushrooms, sauteed
1 onion, grated
10 oz. pkg. artichoke hearts, cooked
10 oz. pkg. French cut green beans, cooked
10 oz. pkg. baby lima beans, cooked
1 can sliced water chestnuts
1 can french fried onion rings

In double boiler, melt butter and stir in flour. Add milk and stir till thickened. Add seasonings and cheese, heating till cheese is melted. Then add all the vegetables except the onion rings. Pour into 2 quart casserole and bake in 375 degree oven for 10 minutes. Remove from oven, cover with french fried onions and bake 10 more minutes or until onions are golden. This recipe comes from Ryan's grandma Sanderson and Thanksgiving just wouldn't be Thanksgiving without this casserole on the table.