Preheat your oven to 350 degrees F (180 degrees C).
Chop Onion (1/4 cup) and Fresh Rosemary (1/2 teaspoon).
Dice Pancetta (4 ounce) and cook in a skillet with the onion and rosemary over medium heat until almost crisp.
Stir in Campbell’s® Condensed Cream of Mushroom Soup (10.5 ounce), Milk (1/2 cup), Soy Sauce (1 teaspoon), Ground Black Pepper (1 dash), and Canned French Style Green Beans (4 cup), and chopped Onion (2/3 cup) in a 1 1/2-quart casserole.
Add the pancetta mixture to the soup mixture.
Bake at 350 degrees F (180 degrees C) for 25 minutes or until the bean mixture is hot and bubbling.
Stir the bean mixture. Sprinkle remaining Fried Onions (1 1/3 cup) and grate Pecorino Romano Cheese (1 teaspoon) on top.
Bake for 5 minutes or until the onion are golden brown. Enjoy!