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Beans -- Add the beans to a medium size saute pan, try to get them mostly in a single layer if possible and cover with water.
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Just enough to cover.
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Bring to medium heat and cook 4-5 minutes until crisp, but slightly tender - no need to cover.
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You don't want them all the way cooked, but tender.
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Once they are done.
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Drain and remove to a casserole dish sprayed with a non stick spray.
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Bacon (or pancetta) -- In that same pan, pour out any water and add the oil to the pan and bring to medium heat.
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Add the diced bacon or pancetta and 30saute until golden brown.
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About 5 minutes stirring often, you want it crisp.
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Remove to a plate lined with a paper towel to drain and then transfer to the casserole dish with the beans.
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Onions/Mushrooms -- Using some of the drippings from the bacon (about 1 teaspoon) add the onions and mushrooms and saute until, once again, slightly tender, but not over done.
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Medium heat.
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Season with salt and pepper.
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Remove and add to the casserole dish with the beans and bacon.
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Mushroom Broth -- Again, t that same pan, add the butter and bring to medium heat until melted.
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Then stir in the flour and whisk well until combined, cook just a minute until the flour taste is gone.
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Add in the broth and bring to a medium boil.
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The sauce will naturally thicken.
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Add in the soy sauce, cream, salt and pepper to taste, cook just another minute and it is done.
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Pour the sauce over the vegetables and mix well to combine.
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Bake Casserole -- To the green bean casserole, stir in 2/3 cup of the french fried onions and bake at 350 for 20-25 minutes until bubbly, uncovered.
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After 20-25 minutes, remove and gently stir, then top with the remaining french fried onions around the edge of the casserole and sprinkle the cheese in the center.
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Bake another 5 minutes until the onions are golden brown and the cheese is melted.
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Serve -- Just ENJOY this classic remake!
