Thaw green beans, rinse and drain.

In a small sauce pan combine 1 Tbsp. Butter, alfredo mix, milk and ¼ cup parmesan. Bring to simmer over medium heat stirring constantly until thickened. Set aside.

In saute pan over medium heat cook pancetta until almost brown; drain off excess fat; add garlic and mushrooms; saute 3 minutes; until tender.

In large mixing bowl combine beans, alfredo sauce, mushroom mix and 1/2 cup Mrs. Cubbison’s Crispy Onions; mix well.

Remove to 8×8-inch casserole dish; place in preheated 350°F oven for 20 minutes.

Remove from oven sprinkle over top evenly with remaining 1/2 cup of Mrs. Cubbison’s Crispy Onions and ¼ cup Parmesan cheese; return to oven for 10 minutes; remove and serve.