In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
Preheat oven to 350 degrees F (175 degrees C).
Heat a skillet over medium heat. Break sausage into small pieces and add to the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from skillet.
Stir bean with bacon soup and sour cream together in a bowl; pour over browned sausage and stir. Transfer mixture to a baking dish; top with Cheddar cheese.
Bake in preheated oven until the cheese is bubbly and the dip is hot throughout, about 10 minutes. Serve immediately.
Pour bean with bacon soup into a large saucepan and cook over medium-low heat until warmed through, 5 to 7 minutes.
Stir tomatoes, sausage, onion, mushrooms, and hot sauce into the soup. Reduce heat to low and cook soup at a simmer, stirring occasionally, until the tomatoes are breaking down, about 1 hour.
Put soup from can into a pot.
Fill each can with half and half and add to pot.
Cook soup on stove until heated.
Stirring occasionally to keep from burning.
Place bacon in a large, deep skillet.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
Cover with foil and bake for 45 minutes.
Place bacon in a large Dutch oven
Fry taco shells in a little bit of canola oil, folding to form taco shape. Drain on paper towel.
Heat soup (do not add water). If desired, add butter and stir well.
Spoon heated bean mixture into taco shells and sprinkle with chopped onion.
Susan's Note: If desired, you can add a little grated cheddar cheese.
Cook onion and green peppers in margarine until tender.
Add the beef.
Brown.
Stir to separate meat particles.
Add the soup, water, ketchup, garlic salt and Worcestershire sauce.
Simmer for 5 minutes to blend flavors.
(Thin to desired consistency with water.)
Cook 20 minutes.
Serve on hamburger buns.
Makes 6 servings.
Mix all ingredients; chill.
Especially tasty with bacon wafers.
If smoother dip is desired, beat in electric mixer of blender.
May also be used as a sandwich spread, served on toast.
Makes about 1 1/2 cups.
Source: Campbell's\"Cooking with Soup\" 1970.
Saute onion and green pepper in butter until tender.
Add beef and brown, stirring to break up meat; drain fat.
Add soup, water and catsup.
Simmer 5 minutes, stirring constantly.
Add more water if desired.
Serve on buns.
Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.
Place diced bacon and onions in skillet.
Cook until bacon is translucent but not crisp.
Add onion, catsup, mustard, and molasses and cook until heated and bubbling.
Place remaining ingredients in a shallow 2-quart baking dish.
Pour bacon mixture over top, mix gently, and top with bacon slices.
Bake at 350\u00b0 about 45 minutes.
Yields 6 servings.
roth to a boil; add green beans and cook until slightly
Shape beef into 18 meatballs.
In a large saucepan, brown meatballs and cook onion with garlic and oregano in shortening until tender.
Add cabbage.
Cook until tender.
Add bean with bacon soup. Gradually stir in water. Add remaining ingredients except cheese.
Heat. Stir occasionally. Serve with cheese.
Makes about 6 cups.
Shape beef into bite size meatballs; brown.
Cook onion with garlic and oregano in a small amount of shortening or beef drippings until tender.
In a large kettle, gradually stir water into bean with bacon soup.
Add remaining ingredients except cheese.
Heat to slow boil and cook until cabbage is tender, stirring occasionally.
Serve with cheese.
Heat all ingredients together over medium heat till cheese is melted.
Serve warm with Frito corn chips for dipping.
YUM!
Cook beans in boiling water for 2 minutes.
Drain; rinse under cold water.
Drain well; set aside.
Cook bacon over medium-high heat until crisp.
Remove bacon, crumble.
Set aside.
Add green onions to bacon fat in skillet; saute 1 minute.
Remove skillet from heat; let cool slightly.
Add sugar and vinegar to skillet; stir until sugar dissolves.
Stir in crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Sprinkle with almonds.
Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
Using slotted spoon, transfer bacon to paper towel and drain.
Pour off all but 2 tablespoons drippings from skillet.
Add green beans and bell pepper to skillet.
Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
Add broth.
Cover and cook until vegetables are crisp-tender, about 5 minutes.
Season to taste with salt and pepper.
Transfer to serving bowl. Sprinkle with bacon and serve.
Rinse the green beans with water and cut off the ends. Cut the green beans into smaller pieces. Set aside.
Dice the onion and the bacon.
In a largish saucepan or small dutch oven put 2 Tablespoons oil, and the diced onion and bacon. Stir-fry until the bacon is light brown.
Add the garlic and stir for 30 seconds.
Add the green beans, water (add enough to cover), salt, pepper, and vinegar (if using). Bring the liquid to a boil, reduce heat to medium, and cook about 20 minutes.
Check seasonings.