Preheat oven to 350.
In a large saucepot, bring chicken broth to a boil. Place green beans in the broth and simmer 10 minutes. Drain the green beans.
Meanwhile, in a separate skillet, render bacon until it just becomes crisp. Drain excess bacon grease from the skillet and add the diced onions. Cook over medium heat for five minutes. Stir in caraway seeds, salt, pepper and Mushroom Béchamel Sauce. Remove mixture from the heat and fold in the green beans, water chestnuts, cheese and half of the canned, fried onions. Place mixture in a three-quart baking dish and bake 30 minutes. Remove from the oven and sprinkle the remaining fried onions over the top of the casserole and return to the oven an additional 12-14 minutes. Allow to cool slightly before serving. Serves six to eight.