• 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° F for 20 minutes or until fried onions are browned.

Nutrition Facts

171 calories; 11 g total fat; 4 g saturated fat; 14 mg cholesterol; 329 mg sodium. 15 g carbohydrates; 4 g fiber; 5 g protein;

Reviews (1)

6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
My family loved it... especially when made to eat with the Wild Mushroom Soup! Make it every year.