Ingredients
- 12 ounces fresh Brussels sprouts, sliced in half.
- 12 ounces fresh green beans, trimmed and cut in half.
- 4 slices bacon, diced
- 3 Tablespoons all purpose flour
- 18 ounces Progresso Creamy Mushroom soup (not condensed)
- Salt & Pepper, to taste.
- 1 cup fried onions.
Recipe Description
Crisp fresh vegetables, the creamy mushroom soup, the crunch of the fried onions and the bacon!!! Yes bacon!! No canned veggies or condensed soups for this recipe. The veggies are parboiled and cook to perfection in the oven. And like all Thanksgiving Day leftovers it tastes great the next day. Just add fresh fried onions and crisp them up.
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