String Bean Vegetable Casserole

• 1 jar home canned green string beans
• 3 small boiled new potatoes (not cooked too much or mushy), cut into cubes
• 6 or more coarsely chopped hard-cooked eggs
• thick bacon
• bacon drippings
• chopped onions
• 1 large can cream of mushroom soup
• fresh bread crumbs
• butter

1. Cook a generous amount of thick bacon until crisp.
2. Drain, cool and break into pieces.
3. Save just enough bacon drippings to saute a large batch of chopped onions.
4. Put all ingredients, except soup, bread crumbs and butter, into a large casserole dish. Mix together with the soup.
5. Sprinkle the top of the casserole with fresh bread crumbs; dot generously with butter.
6. Place in a medium oven (about 325u0b0); bake until the casserole starts to bubble and the top is crusty and golden brown.
7. Serve with a tossed fresh green salad and a dessert for luncheon or for a light supper.

green string beans, potatoes, eggs, bacon, bacon, onions, cream of mushroom soup, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692818 (may not work)