I never did care for the flavor of mushroom soup in the original recipe, and the idea of using half my fried onion rings in the soup mixture turned out with soggy breading which was unappetizing.
Here is the way I overcame those shortcomings with a few twists of my own:
Twisted Green Bean Casserole
1/2 cup sliced green onions
8 oz. sliced fresh mushrooms (baby bella)
2 cups sliced green beans (one can, drained)
2 cups chicken broth
1-2 Tbs. Garlic smashed cloves or pre-minced bits
1 can cream of cheddar soup
1 2.5 oz. pkg. Real Bacon
1 (6 oz.) pkg. French-fried onion
Preheat the oven to 350 degrees F.
Simmer mushroom, diced onion, and garlic in broth and drain. Add the green beans, cheddar cheese soup, bacon, and seasonings, to taste, to the mushroom/onion mixture.
Stir well. Pour into a greased 1 1/2-quart baking dish. Top with fried onion. Cover with foil. Bake for 20 minutes, remove foil and bake for 10 minutes longer, or until the casserole is hot and onion rings are toasted.