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Preheat the oven to 350°F. Butter a 9x13-inch baking dish.
Heat oil in a large skillet over medium-high heat.
Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 to 12 minutes.
Add 2/3 of the onion, 1/2 teaspoon of the salt (and fresh green beans, if using) cook until golden brown, 6 to 8 minutes.
Add 1/4 cup water, scraping up any browned bits, and transfer to a large bowl.
Stir in frozen green beans (if using), soup and 1/2 teaspoon of the salt. Transfer to the prepared baking dish.
In a small bowl, toss bread crumbs with butter, remaining onion and remaining 1/2 teaspoon salt.
Scatter over the top and bake until golden brown, about 45 minutes.