Ingredients

　　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 Acćent (optional)

　　One 15-ounce can sliced water chestnuts, rinsed and drained

　　1/4 cup natural sliced almonds

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

　　Cooks' Note

　　This dish is a meal in itself. Simply serve with a green salad. For a crispier topping, sprinkle the sliced almonds on top of the casserole rather than mixing them in.

　　Sugar Busters! Quick & Easy Cookbook