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“This version of the casserole uses a home made béchamel sauce with cheddar cheese added, instead of the usual canned cream soup. The hot sauce I use is Tabasco; for some reason won't let me put that in the ingredients list. I like the green beans in the finished casserole to retain some crunch, and that is reflected in the cooking times here. If you want your green beans to be more cooked and less crunchy, I'd simmer them for 10 minutes in the blanching step, instead of the recommended 5 minutes.”
1hr 30mins

Ingredients Nutrition


  1. Blanch the green beans: in a large pot, bring a lot of water to boil. Once the water is at a full boil, add 1 teaspoon salt, if desired. Add the green beans, and start timing immediately - do not wait for the water to return to a boil. Leave the green beans in the water for 5 minutes, keeping the heat on high.
  2. While the green beans are cooking, put a large amount of heavily iced water in a large pot or bowl.
  3. Drain the green beans, and put immediately in the iced water to stop the cooking.
  4. Preheat the oven to 350º.
  5. Sauté the onions and mushrooms in the butter for 10 minutes over medium heat.
  6. Add the flour, using a whisk to combine it with the butter, onions, & mushrooms. Add milk and whisk in, stirring over medium heat until the sauce begins to thicken.
  7. Add the cheese and whisk until it melts into the sauce. Add the Tabasco, soy sauce, pepper and salt.
  8. Drain the green beans.
  9. In a large mixing bowl, combine the green beans, water chestnuts, one can of the French's Fried Onions, and the sauce. Combine well.
  10. Place the green bean mixture in a large casserole dish.
  11. Bake at 350º for one hour - top the casserole with the remaining can of fried onions after 45 minutes.

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