Green Beans and Mushroom Casserole

M. Kondo

• 1 lb. sliced mushrooms or 2 – 3 oz. sliced mushrooms, drained
• 1 medium onion, sliced
• 1/2 c. butter
• 1/4 c. flour
• 2 c. milk
• 1 c. light cream
• 3/4 lb. sharp cheddar cheese, grated
• 1/4 tsp. Tabasco
• 1 Tbsp. shoyu
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. M.S.G.
• 4 pkgs. frozen French-cut green beans
• 1 – 5 oz. can sliced water chestnuts
• 3/4 c. toasted slivered blanched almonds

Saute mushrooms and onion in butter. Add flour and cook until smooth. Stir in milk and light cream, stirring constantly until thickened. Add cheese, Tabasco, shoyu, salt, pepper and M.S.G. Stir until cheese is melted. Cook green beans in salted water until just barely tender. Drain. Mix with water chestnuts and cheese sauce. Pour into 2 1/2-quart casserole, sprinkle with almonds. Bake at 375 degrees for 30 to 35 minutes or until bubbly.