Dorothy Harris shares a 40-year family favorite from her home in Indianapolis, Indiana. “My kids are grown and gone now, but they still treasure this tangy side dish from their younger days,“ she says. “It’s easy to double for potluck suppers…and everyone asks for the recipe!“
Recommended: 23 Slow Cooker Side Dishes to the Rescue
- 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
- 1/2 cup chopped onion
- 1 package (16 ounces) frozen French-style green beans
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/3 cup chili sauce
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1-2 tablespoons drippings. In the drippings, saute green beans and mushrooms until beans are tender and heated through. Stir in chili sauce and bacon mixture. Yield: 4 servings.
Originally published as Mushroom Green Bean Medley in Simple & Delicious May/June 2006, p25
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