Beef and Green Bean Pie

• 1 pound lean ground beef
• 1 can (3 1/2 ounces) French fried onions, divided
• 1/4 cup fine dry bread crumbs
• 1 can (10 3/4 ounces) cream of mushroom soup, divided
• 1 large egg
• 1/4 teaspoon dried crumbled thyme leaves
• 1/4 teaspoon salt
• dash pepper
• 1 can (approx. 14.5 ounces) French cut green beans
• 1 cup shredded cheese, optional

Heat the oven to 350°. Mix the ground beef, half of the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inch pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Sprinkle with shredded cheese, if using, then arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve.