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Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and onions in bowl, transfer to zipper-lock freezer bag, and freeze.
Melt butter in large skillet over medium heat. Add mushrooms, salt, and pepper and cook until mushrooms release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine, broth, and cream and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 minutes.
Toss green beans with cornstarch in large bowl and transfer to 13- by 9-inch baking dish. Pour warm mushroom mixture evenly over beans. Let cool completely, wrap with plastic, cover with foil, and freeze.
Adjust oven rack to middle position and heat oven to 400 degrees. Remove plastic from baking dish and replace foil. Bake until sauce is bubbling and beans are tender, about 80 minutes, stirring beans thoroughly after 50 minutes. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 minutes. Serve.