4 slices bacon
1/4 c. chopped onion
1 can cream of celery soup
1/3 c. milk
2 (9 oz.) pkg. frozen cut green beans, cooked and drained or about 3 c. fresh cooked

In a saucepan, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Add onion; cook until tender. Stir in soup and milk; add beans. Heat; stir occasionally. Garnish with bacon. Serves 4-6. You may put into a baking dish and hold in a slow oven for 1/2 hour before serving.