6 c fresh green beans
4 bacon strips, diced
1 c finely chopped onion
1 can (10 3/4 oz) cream of celery soup undiluted
1/2 cup milk

Place beans in a large saucepan and cover with water, bring to a boil. Cook uncovered for 8 to 10 minutes or until crisp-tender; drain and set aside. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels, drain, reserving 2 Tbsp drippings. Sauté onion in drippings until tender. Stir in soup and milk until blended-heat through. Spoon over beans. Sprinkle bacon over top.

Yield: 8 servings.