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 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

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.

Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Makes 14 servings.