If you are using frozen green beans, bring a large pot of water to a boil, add the green beans, and cook for about 10 minutes. Drain the water, and set the green beans aside. If you are using fresh green beans, skip this step.
In a large pan over medium heat, add the butter.
Drain the jar/canned mushrooms, and add them to the pan, along with the sliced onions.
Sauté for about 5 minutes, or until the onions begin to get soft.
Next, add the mushroom soup, cheese, Tabasco sauce, soy sauce, and pepper.
Stir until the cheese has melted.
If you are using fresh green beans, add them to the pan, along with the water chestnuts, and stir to make sure the green beans are coated well.
If you are using frozen green beans, add them to the pan, along with the water chestnuts, and stir to make sure the green beans are coated well.
Preheat oven to 350.
Transfer the mixture to a greased casserole dish.
Garnish with slice almonds.
Cover and bake for 30 minutes.
Remove foil about 20 minutes into cooking time, leaving it off for the last 10 minutes.