I posted it a few years ago to Pioneer Woman's share site, Tasty Kitchen, but was remiss in doing so on my own page. These were a favorite of the boys on my dad's side growing up, and because they're so easy and can be done ahead of time (think day before the big meal), we often took them to family gatherings - holiday or not. As I posted them to TK, someone commented that they're reminiscent of a southern dish, which made me love them more. There's a part of me that thinks I'd fit in as a southern girl, but that's for another time.
These aren't on my Thanksgiving to-do list this week because we're keeping it pretty simple - or as simple as we do any food gathering - but these flavors are a a great holiday indulgence, and I suggest you find that out for yourself!
1 whole Medium Onion
2 cans (14.5 Oz. Can) Green Beans
1 can (4 Oz. Can) Mushrooms
1 can (10.75 Oz. Can) Tomato Soup
Cut raw bacon into bite-sized pieces; chop onion. In a medium sauce-pan, brown bacon and onion over medium heat. Once browned, add 2 cans green beans (one drained), one 4 oz. can mushrooms (drained), and one can of tomato soup. Bring ingredients to a boil, and keep warm to serve.
These are great made ahead and reheated in a crock pot. Enjoy!