- 1 can cream of celery soup
- ⅔ cup onion toppers
- ⅛ tsp pepper
- 28 oz green beans
- ¾ cup milk
- 2 cups chicken, optional
Combine all ingredients. Can top with extra onion toppers. Bake at 350° for 30 minutes.
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.
Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.
combined recipe with Sizzled Green Beans with Crispy Prosciutto & Pine Nuts. used slivered almonds instead.
From Real Simple