Storm the Cassoulet

Green Beans and Brussels Sprouts

on March 2, 2012



 10 ounces Brussels sprouts, trimmed and halved

1 pound green beans, halved

4 slices thick-cut bacon, diced

3 tablespoons all-purpose flour

2 cans of Cream of Mushroom Soup

1 cup of milk

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 milk  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.


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