1 lb. fresh, or 2 (4 oz.) cans mushrooms, sliced
1 med. onion, sliced
1/2 c. butter
1/4 c. flour
2 c. milk
1 c. light cream
3/4 lb. sharp cheddar cheese
1/2 - 3/4 c. toasted, slivered, blanched almonds
1/8 tsp. Tabasco
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
3 pkgs. frozen French cut green beans
5 oz. can water chestnuts, sliced

Saute mushrooms and onion in the butter; ad flour and cook until smooth. Add the milk and cream; cook until thickened, stirring constantly. Add cheese, Tabasco, soy sauce, salt and pepper; simmer until cheese is melted. cook green beans in salted water until just tender; drain. Mix with the mushroom sauce. Drain water chestnuts and add to mixture. Pour into a casserole, and sprinkle with almonds. Bake at 375 degrees for 20 minutes or until it bubbles through the top and is very hot. If casserole has been prepared ahead and becomes cool, allow 35 to 40 minutes to heat thoroughly through and bake as described above. Serves 8 or more.