2 cans French-cut beans
6 tbsp. + 1/4 c. butter
1 stick sharp Cracker Barrel Cheese, grated
1 lg. onion, chopped
1 can sliced water chestnuts
1 1/3 c. milk
1/2 tsp. Tabasco
2 tbsp. flour
2/3 tsp. salt
1/2 tsp. soy sauce
2/3 tsp. Accent (optional)
1/2 tsp. pepper
Cubed bread

Drain beans. Saute onion in 6 tablespoons of butter. Add flour and stir until smooth. Gradually stir in milk and heat slowly to a boil. Add cheese to sauce and stir until smooth. Stir in water chestnuts, beans and spices. Pour into casserole and top with bread. Drizzle butter over bread. Bake at 350 degrees for about 30 minutes.