Green Beans

By lmeyer

Ingredients

• 3 boxes frozen French - cut green beans, cooked and drained
• 1 lb. fresh mushrooms, chopped
• 1 large onion, chopped
• 1/2 c. marg.
• 1/4 c. flour
• 1 c. 1/2 & 1/2
• 1 c. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. soy sauce
• 1/2 lb. Velveeta cheese, cubed or sliced
• 1 can water chestnuts, thinly sliced
• 1 (3 1/2 oz.) pkg. slivered almond

Preparation

Step 1

Reserve 12 large nice mushrooms for top. In large skillet sauté onion and mushrooms in marg. for 10 minutes. Stir in flour and cook for 5 minutes. Add 1/2 & 1/2 milk. Stir till thick. Add salt, pepper, soy sauce and Velveeta. Stir till cheese is melted. Pour over drained beans in baking dish. Add water chestnuts and almonds reserving 1/3 of almonds for top. Stir bean sauce mixture well. Wipe excess sauce for upper sides of dish. Arrange the 12 whole mushrooms on top and sprinkle w/ reserved almonds. Bake flavor is enhanced by refrigerating after baking, then reheating before reserving. Freezes well. 30 minutes. 350 degrees large casserole over, greased.