Bacon adds nice crunch and flavor to the sauce for the dressed-up green beans I serve for our Christmas ham dinner. Since this dish goes well with many other foods, too, it's a recipe I use often throughout the year. -Christine Eilerts Tulsa, Oklahoma
- 6 cups fresh green beans
- 4 bacon strips, diced
- 1 cup finely chopped onion
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/2 cup milk
- Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside.
- In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Stir in soup and milk until blended; heat through. spoon over beans. Sprinkle bacon over top. Yield: 8 servings.
Originally published as Beans with Celery Bacon Sauce in Taste of Home December/January 2004, p33
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