- 1 pound fresh mushrooms, sliced
- 1 large onion, chopped
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 cup half-and-half cream
- 16 ounces process cheese spread
- 2 teaspoons soy sauce
- 1/2 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 (16 ounce) packages frozen French-style green beans, thawed and drained
- 2 tablespoons slivered almonds
- In a large skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese sauce, soy sauce, pepper and hot pepper sauce, stirring until cheese is melted. Remove from the heat; stir in water chestnuts.
- Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375 degrees F for 25-30 minutes or until bubbly.