Blanch Green Beans in boiling water for three minutes. Remove and plunge into ice water until cold. Place on towels to dry. Set aside.

Cook the bacon. In a large saute pan, nonstick is great, add the bacon and 1/2 cup of water. Turn temperature to medium high and cook, stirring often until golden brown and crisp. Remove half the bacon and set aside. Remove all but 2 tablespoons of drippings from the pan.

Add the onions and mushrooms to the pan and cook, stirring often, six to seven minutes until onions are soft and mushrooms have started to pick up some color. Add garlic and cook until fragrant, one to two minutes.

To the pan, add the mushroom soup and cream, whisking to blend. Add the seasoned salt, thyme, pepper, and red pepper flakes. Gently simmer until thickened enough to leave a distinct line when a finger is drawn across the back of a spoon that has been dipped into the mixture.

Turn off the heat and add 1/2 cup cheese. Taste and add salt if needed and adjust any seasoning. Gently fold in the green beans.

Place in a 1 1/2 to 2 quart casserole, leveling top. Sprinkle with remaining cheese.

Bake in a preheated 350 degree F. oven twenty to twenty five minutes until cheese is melted and the casserole is bubbly around the edges. Top with the reserved bacon and the onion rings and bake an additional five minutes.

Remove from oven and allow to sit for at least 10 minutes before serving. Sprinkle with sliced green onions if desired.