Preheat your oven to 350°F (175°C).

Bring a pot of water to a boil and add the fresh green beans. Blanch them for about 5 minutes until they turn vibrant green, then drain and set aside.

In a mixing bowl, combine the cream of mushroom soup, milk, soy sauce, salt, and pepper. Stir until well blended and creamy.

Gently add the blanched green beans to the soup mixture. Fold them in carefully to coat each green bean.

Pour the mixture into a baking dish. Spread it evenly and sprinkle the top with crispy fried onions.

Place the casserole in the preheated oven and bake for 25-30 minutes until bubbly and the top is golden brown.