A Fabulous Green Bean Casserole

3 cans Blue Lake cut green beans, rinsed and drained OR frozen green beans*
1 (10 oz) can/jar sliced mushrooms, drained
1 large onion, chopped
1/2 cup butter
1/4 cup flour
1 cup whole milk
1 cup heavy cream
3/4 pound cheddar cheese, shredded**
2 teaspoons soy sauce
1 teaspoon MSG (optional)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper or to taste
1/8 teaspoon Tabasco sauce
1 (8 oz) can water chestnuts, drained and chopped
For topping:
Ritz butter-flavored crackers, crushed or bread crumbs***
melted butter, as needed

If using frozen beans, prepare according to package directions, drain; set aside.

Saute mushrooms and onions in 1/2 cup butter.

Add flour, milk, and cream. Stir in cheese, soy sauce, MSG, Worcestershire sauce, pepper, and Tabasco sauce. (Cook until thickened.)

Combine cheese sauce with beans and water chestnuts and place in casserole dish. Sprinkle with cracker crumbs combined with melted butter.

Bake at 350 degrees for 30 minutes.

Variations (from Cathy M.):
*We used 2 cans of Blue Lake cut green beans and 8 oz. fresh mushrooms, sauteed with the onions, and the entire can of water chestnuts.
**We cut back on the amount of sauce just a little bit since we were using fewer green beans, and we used a total of 2 cups of sharp Cheddar cheese, maybe 8 oz.
***We used fresh breadcrumbs instead of the Ritz crackers for the crumb topping.

Notes: This is a wonderful green been casserole, suitable for a large group. Even the teenagers in the family loved it!

Servings 12
Source: Perennials: A Southern Celebration of Foods and Flavors by Junior League of Gainesville, Georgia