Funny - my "original" recipe for the Green Bean & COM soup calls for Worcestershire instead of Soy Sauce LOL! I wonder which original is original! LOLOLOL! As an alternative, I had this at a friends house last year and it was really REALLY good... maybe it might work for you? Best Ever Green Bean Casserole Recipe courtesy Alton Brown, 2007 .Prep Time:25 minInactive Prep Time:-- Cook Time:45 minLevel: EasyServes: 4 to 6 servings.Ingredients For the topping: 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Directions Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

I have this one saved but I can't credit anyone - anyone care to step forward? Green Bean Casserole Servings 12 16 ounces frozen cut green beans 1 medium onion -- chopped 1 clove garlic -- minced 1 teaspoon butter 1/2 pound fresh mushrooms -- chopped 1 can evaporated milk -- (12 ounces) (NOT the sweet kind) 1/4 cup all-purpose flour 1/2 cup milk 1 teaspoon soy sauce 1/2 teaspoon salt 1/4 teaspoon poultry seasoning 1/8 teaspoon pepper Topping 2 cups sliced onions 1 teaspoon butter 1/2 cup soft bread crumbs Place beans in a microwave-safe dish. cover and cook on high for 7-9 minutes or until tender. Drain. In a nonstick skillet, cook onion and garlic in butter over medium heat until tender, about 4 minutes. Add mushrooms. Cook until softened. Reduce heat to medium-low. Gradually stir in evaporated milk. combine flour and milk until smooth. Stir into mushroom mixture. Add soy sauce, salt, poultry seasoning and pepper. Bring to boil. Cook and stir for 2 minutes or until thickened. Stir in beans. Transfer to a 2 quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 375: for 15 minutes. For topping: In a large nonstick skillet, cook onions in butter over medium-low heat until golden brown. Add the bread crumbs. Cook until dry and golden brown. sprinkle over casserole. Bake 7-10 minutes longer or until heated through and topping is browned. Let stand for 10 minutes before serving.

I thought the same thing Annie. I've never liked anything more than maybe toasted almonds on green beans, but this might be worth a try! When Guy made them, it didn't seem to be that labor intensive, although, they make everything look so damn easy! Let me know if you make it. I may make it for Christmas. Gina

I know everyone has different tolerance for "glop"...But the mere thoughts of putting canned greenbeans canned cream of mushroom soup into a crock pot and cooking it for 3 or 4 hours sounds for sure like it would exceed my tolerance for glop. Why not bake it ahead and reheat with the onion rings on top? At least the onion rings would be crisp.