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For this casserole, we prefer a 12-inch cast-iron skillet for its large cooking surface, tall sides, and ability to retain heat. If you don't have a cast-iron skillet, you can use a 12-inch nonstick skillet. In either case, you will need a tight-fitting lid for your skillet, and the skillet will be very full when first adding the green beans in step 2.
Melt butter in 12-inch cast-iron skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Stir in onion, garlic, and thyme sprigs and cook until onion is just softened, 1 to 2 minutes.
Stir green beans and salt into mushroom mixture until evenly combined. Cover skillet and cook, tossing with tongs occasionally to redistribute, until green beans are fully tender but still bright green, 10 to 12 minutes.
Whisk cream, broth, flour, soy sauce, and pepper together in 4-cup liquid measuring cup until flour is dissolved. Stir cream mixture into green bean mixture until evenly combined. Bring green bean mixture to simmer; cook, uncovered, tossing with tongs occasionally, until sauce is thick and glossy and just coats green beans, 1 to 2 minutes. (Sauce will thicken slightly as it cools.) Off heat, discard thyme sprigs. Sprinkle green bean mixture evenly with fried onions. Serve.
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