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
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.
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.
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