Green Beans, Potatoes With Bacon And Mushrooms
- 4 thick slices bacon, cut into 1-inch pieces
- 1 medium onion, thinly sliced
- 3 c. fresh green beans, cut into 1-inch pieces
- 8 to 10 small, new, red potatoes (1 to 2-inches in diameter; unpeeled)
- 2 c. water
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 (10.5 oz.) can cream of mushroom soup
- 1/2 c. canned sliced mushrooms
- In a large kettle with a lid or a Dutch oven, place bacon pieces and onion slices. Over medium heat, cook until bacon is lightly brown and onion is crisp-tender. Add green beans, potatoes, water, salt and pepper; bring to a boil. Reduce heat, cover and simmer until potatoes will break when pierced with a fork. Drain liquid from potatoes, reserving 1 1/2 cups of the liquid and return to the potatoes in the kettle. Add canned soup and sliced mushrooms. Stir gently to blend. Return to
- medium-low heat for 5 to 8 minutes, covered. Remove from heat and allow to stand about 20 minutes for flavors to marry. Serves 8.
bacon, onion, fresh green beans, red potatoes, water, salt, ground black pepper, cream of mushroom soup, mushrooms
Taken from www.cookbooks.com/Recipe-Details.aspx?id=86315 (may not work)