In a large saute pan add the oil on medium heat and saute the onions and garlic for about 2 min. stirring occasionally. Add the mushrooms and continue to cook until tender and moisture has been released from them.

Meanwhile boil green beans in salted water for 3-4 min. until still tender crisp. Drain and immediately immerse in ice water. Set aside in a large bowl.

Preheat oven to 375F. and spray a casserole dish with cooking spray and set aside.

To make the cheese sauce, melt the 2 Tbsp. of butter in a small pot and add the flour, cook for 1-2 min. stirring. Slowly whisk in the skim milk until smooth. Bring up to a simmer and once thickened add the 1/2 cup Parmesan cheese, stirring. Then stir in the Tabasco, soy sauce, and salt and pepper to taste. Pour over the green beans and add the mushrooms mixture and water chestnuts. Gently stir to mix.

Pour into the prepared casserole. You can make this ahead of time to this point and refrigerate covered.

When ready to bake, mix the panko crumbs, almonds and 1/4 cup Parmesan together and sprinkle on top of the casserole. Bake for 30-35min. or until bubbly and the top is slightly browned.