Preheat over to 375 degrees F. Butter four 1-cup ramekins.
Heat a large pot of water to boiling over high heat. Add beans and cook for 3 to 4 minutes – beans should still be semi-crispy. Drain beans and set aside.
Melt the canna-butter and butter in a large skillet over medium heat. Add onion and mushrooms and cook, stirring, until softened, about 5 minutes. Remove from heat and add the drained beans, cream of mushroom soup, 3/4 cup of the French-fried onions and salt and pepper. Stir to combine well and divide among the prepared ramekins. Top with remaining fried onions ad bake for about 20 minutes or until heated though and beans are tender.