Cream of Mushroom Soup:

In a large saucepan, saute the mushrooms with 1 cup of the vegetable broth and 1 tablespoon of butter until tender (usually around 15 minutes but can be more or less depending on the preference of texture). Once mushrooms are done cooking, add the half and half, the rest of the vegetable broth and the butter. Stir constantly until smooth, add the pepper and continue to stir until it reaches a boil. Pour into shallow container. and refrigerate over night so it will solidify for the casserole.

Green Bean Casserole:

Preheat oven to 400.

Steam the green beans for about 10-15 minutes to make them soft but still crunchy. Add green beans, cream of mushroom soup and bacon crumbles to a large mixing bowl and mix together until green beans are covered with bacon and the soup. Spread evenly in a casserole dish and sprinkle enough cheese to cover the entire green bean/bacon/soup mix. Heat in oven for 15 minutes. At the end of 15 minutes add green onions and then fried onions for another 5 minutes (must be green onions first and then fried onions). Serve and enjoy.