Ingredients
  • 10   ounces 
    Brussels sprouts, trimmed and halved
  • 1   pound 
    green beans, halved
  • 4   
    slices thick-cut bacon, diced
  • 3   tablespoons 
    all-purpose flour
  • 2   cups 
    reserved Wild Mushroom Soup (find recipe on familycircle.com)
  • 1   cup 
    French's Fried Onions
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    pepper
Directions
1.
Bring a large pot of lightly salted water to a boil. Add Brussels sprouts; after 3 minutes, add the beans to the same pot. Boil for another 4 minutes. Drain and set aside.
2.
Meanwhile, cook bacon in a large nonstick skillet on medium heat for 8 minutes or until slightly crisp. Stir in flour and cook for 1 minute. Add soup and bring to a simmer; cook 2 more minutes or until thickened. Stir in reserved vegetables, salt and pepper. Pour into a 21/2 quart casserole dish and top with fried onions. Bake at 350 degrees F for 20 minutes or until fried onions are browned.
Nutrition information
Per Serving: cal. (kcal) 171, Fat, total (g) 11, chol. (mg) 14, sat. fat (g) 4, carb. (g) 15, fiber (g) 4, pro. (g) 5, sodium (mg) 329, Percent Daily Values are based on a 2,000 calorie diet
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