Green Bean and Chestnut CasseroleWorth the Effort.

• 1 stick butter
• Three 9-ounce packages frozen cut green beans, thawed, or three 14 1/2-ounce cans cut green beans, rinsed and drained
• 1 medium yellow onion, diced
• 1/2 pound sliced white button mushrooms or two 4-ounce cans mushroom pieces, rinsed and drained
• 3 cups milk
• 1/4 cup stone-ground whole-wheat flour
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco or other hot sauce (or to taste)
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 1 teaspoon Accent (optional)
• One 15-ounce can sliced water chestnuts, rinsed and drained
• 1/4 cup natural sliced almonds

1. Preheat the oven to 300 degrees.
2. Melt 1/2 stick of the butter in a medium nonstick skillet over medium-high heat.
3. Add the beans, onion, and mushrooms.
4. Saute until the vegetables are soft, about 8 minutes.
5. In a bowl, whisk together the milk, flour, soy sauce, Worcestershire sauce, hot sauce, seasoned salt, pepper, and Accent, if desired.
6. Pour the mixture into the skillet, add the remaining 1/2 stick butter, and stir until well blended.
7. Add the water chestnuts and almonds.
8. Transfer to a 2-quart ovenproof casserole dish and bake until bubbly and lightly browned, about 30 minutes.

butter, three, yellow onion, white button mushrooms, milk, stoneground, soy sauce, worcestershire sauce, salt, ground black pepper, accent, water chestnuts, natural

Taken from www.epicurious.com/recipes/food/views/green-bean-and-chestnut-casserole-worth-the-effort-391529 (may not work)