Green Bean & Mushroom Casserole

1 pound mushrooms, washed and sliced

1 medium onion, sliced

1/2 cup margarine

1/4 cup flour

3 cups milk

1 cup light cream

3/4 pound sharp cheddar cheese, grated

2 teaspoons soy sauce

1 teaspoon salt

1/3 teaspoon pepper

1 teaspoon MSG

3 packages frozen French-style green beans

1 (5-ounce) can water chestnuts, drained and sliced

1/2 to 3/4 cup toasted, slivered almonds

Saute mushrooms and onions in margarine. Add flour and cook until smooth. Add milk and cream that has been warmed in double boiler. Add cheese and seasonings. Simmer until cheese is melted. Cook beans in salted water until tender. Drain. Mix beans with mushroom sauce and water chestnuts. Pour into 14 x 9-inch casserole. Sprinkle with almonds. Bake at 375 for 20 minutes.