Mushroom Green Bean Casserole

• 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
• 1 jar (16 ounces) process cheese spread
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 packages (16 ounces each) frozen French-style green beans, thawed and well drained
• 2 to 3 tablespoons slivered almonds

1. 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.
2. Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375u0b0 for 25-30 minutes or until bubbly.

mushrooms, onion, butter, allpurpose, cream, process cheese, soy sauce, pepper, hot pepper, water chestnuts, green beans, almonds

Taken from www.tasteofhome.com/recipes/mushroom-green-bean-casserole/ (may not work)