Start by bringing a large pot of salted water to a boil. Blanch the fresh green beans in the boiling water for 3-4 minutes until they are bright green and crisp-tender. Immediately transfer them to an ice bath to halt the cooking process and preserve their vibrant color. Drain the beans and set them aside.

In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add sliced crimini mushrooms and minced garlic, cooking until the mushrooms are golden brown and tender, about 6-8 minutes. Keep stirring occasionally to avoid sticking and ensure an even sauté.

In a mixing bowl, combine a can of Campbell's Cream of Mushroom Soup, ½ cup of half and half, 1 tablespoon of soy sauce, and a pinch of black pepper. Add some fresh thyme leaves and half of the crispy fried onions, and stir well until you achieve a smooth mixture. Gently fold in the blanched green beans, ensuring they are evenly coated with the creamy sauce.

Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray, and then pour the green bean mixture into the dish. Spread it evenly and cover it with aluminum foil. Bake in the preheated oven for 20 minutes.

After 20 minutes, carefully remove the casserole from the oven and uncover it. Sprinkle the remaining crispy fried onions evenly across the top. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, until the topping is golden brown and the edges are bubbling.