Green Bean Casserole with Pancetta & Rosemary

Diced pancetta, fresh rosemary and Pecorino Romano cheese elevate this family favorite to irresistible new heights.


  • 4 ounces pancetta, diced
  • 3⁄4 teaspoon minced fresh rosemary leaves
  • 1⁄2 cup milk
  • 4 cups cooked, fresh whole green beans
  • 2 tablespoons shaved Pecorino Romano cheese
  • 1 small onion, chopped (about 1/4 cup)
  • 1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
  • 1 teaspoon soy sauce
  • 1 1⁄3 cups French's® French Fried Onions


  • Heat a 10-inch skillet over medium heat. Add the pancetta and cook for 3 minutes or until almost crisp, stirring occasionally. Add the onion and 1/2 tsp. rosemary and cook until the onion is tender, stirring occasionally.
  • Heat oven to 350°F. Stir the pancetta mixture, soup, milk, soy sauce, 1 dash ground black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
  • Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
  • Bake 5 more minutes or until onions are golden brown. Sprinkle with the cheese and remaining rosemary before serving.