Can you believe it's almost Thanksgiving?! While things definitely look different this year I hope you're still able to celebrate the holiday, safely, in some way. And if you are then I'm going to be sharing more Thanksgiving-appropriate recipes over the next week leading up to Thursday!
I love a mix of traditional and non-traditional Thanksgiving dishes on my table. This one is great, because it's a twist on a traditional. All the same flavors but presented in a truly unique way to mix things up a bit. Also how could you go wrong with wrapping anything in bacon?
You'll start by whisking together cream of mushroom soup, milk, soy sauce, French's fried onions, salt & pepper in a large bowl.
You'll also need bacon (thinner cuts work best) and fresh green beans. You can use thawed frozen green beans in a pinch, but fresh is best.
Toss green beans with your milky mixture.
Wrap a handful of green beans with a slice of uncooked bacon then repeat with rest. Place in a greased 9x13 baking dish.
Crumble with some additional fried onion on top, because why not.
Cover with foil and bake for about 40 minutes or until golden brown.
Allow to cool slightly then transfer to a serving plate.
Tip: you can also make these the night before and simply throw in the oven on Thanksgiving day! Enjoy!
You might also like:
- 1 cup cream of mushroom soup
- ½ cup milk
- ¾ teaspoon soy sauce
- ¼ teaspoon salt
- ½ teaspoon fresh ground pepper
- ⅔ cup French's fried onions (plus additional for topping)
- 4 cups fresh green beans, trimmed and blanched
- 1 package thin cut bacon
- Preheat oven to 350 and spray a 9x13 dish with nonstick.
- Combine soup, milk, soy sauce, salt, pepper and French's in a large bowl. Whisk until combined.
- Add green beans and toss to coat.
- Take a handful of green beans and wrap with a slice of bacon. Place seam side down in dish.
- Repeat with rest of green beans.
- Cover with foil and bake for about 40 minutes or until golden brown and bacon is cooked through.
Kaley
I’ve made this for years. I don’t cover with foil on top. And I definitely use foil underneath. Helps the bacon cook thoroughly. I like crispy bacon. Also, a tad bit of garlic powder and after blanching the green beans I throw them in the bowl of milk, cream of mushroom and a dash of shoyu and put in the fridge for a bit while the oven heats up. Makes the “sauce” stick to the beans better. And I cook it at 375-400.
Laura Lee
Thanks Kaley! I'll have to try it your way as well!
Susan Giroux
That looks really good!
Laura Lee
Thank you! 🙂