4 servings Classic Redux 4 oz pancetta (or bacon) 2 cans (14.5 oz) French cut green beans 6 oz mushrooms 1 can (10.5 oz) condensed cream of mushroom soup 3 Tbs sour cream 1/4 tsp table salt 1/4 tsp black pepper 1/4 tsp Cajun spice 6 oz fried onions

1. Preheat oven to 350 degrees.

2. Cook the pancetta in a pan until it is crispy. Remove and set aside. Chop the mushrooms and give them a quick cook in the pancetta pan to let them absorb some of the delicious porky goodness left behind. (2-3 mins) Remove and let cool.

3. Open the beans and pour them into a colander to drain. Push down with a towel (or paper towels) to really press the liquid out. You want them as dry as possible.

4. Pour the mushroom soup into a 9x9”, oven safe, dish and whisk in the sour cream and dried spices.

5. Add the drained beans, crispy pancetta, and cooked mushrooms. Stir to incorporate. Add 3/4 cup of the fried onions and mix well.

6. Bake uncovered at 350 degrees for 20 mins.

7. Sprinkle on a layer of fried onions (only enough to cover the top, you’ll have some left over). Return to the oven for 5 mins to brown. (keep an eye on them so they don’t burn)

8. Let sit 5 mins before serving.

Pro Tip: In place of a giant casserole dish, spoon the mixture into ramekins and then bake. The individual servings are perfect for those that are averse to their food touching (don’t look at me, I’m not one of them), as well providing a fun changeup from a traditional classic.