4 oz. pancetta bacon, diced (or smoked bacon)
1/4 cup chopped onion
1/2 tsp. minced fresh rosemary
1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
4 cups cooked green beans, OR 2 cans (14.5 oz. each) any style Del Monte® Green Beans, drained
1 1/3 cups FRENCH'S® Crispy Fried Onions
1 Tbsp. grated pecorino Romano cheese
COOK the pancetta in a 10-inch skillet over medium heat until almost crisp. Add the onion and rosemary and cook until the onion is tender.
STIR the soup, milk, soy sauce, black pepper, beans and 2/3 cup Crispy Fried Onions in a 1-1/2-quart casserole. Stir in the pancetta mixture.
BAKE at 350° F. for 25 minutes or until the bean mixture is got and bubbling. Stir the bean mixture. Sprinkle with the remaining Crispy Fried Onions and cheese.
BAKE for 5 minutes or until the onions are golden brown.
Recipe courtesy of Campbell's Kitchen.