Green Bean & Sprout Casserole

I recently fell in love with the brussel sprout when I tried our school cafeteria's version on my plate. They were so cute and who knew, so tasty! We love green bean casserole in my house for Thanksgiving and traveling to different houses throughout the day often left me green bean casseroled out. Give your guests some variety in a 'cute' and delicious way.

Adapted from Family Circle
Ingredients:

• 10 oz brussel sprouts trimmed (halved optional)
• 1 lb fresh green beans, halved
• 4 slices turkey bacon, diced (I use Butterball Reduced Sodium)
• 3 tbsp whole wheat flour
• 2 cups Three Mushroom Soup 
• 1 cup French's Fried Onions
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

• Boil brussel sprouts with a pinch of salt for about 4 minutes, then add beans to same pot and boil for 5 more minutes. Drain and set to the side.
• Cook bacon in a non-stick skillet, using light cooking spray as necessary, until slightly crispy. Add flour and cook for 1 minute, then add soup and simmer for 2 minutes until it thickens.
• When thick, stir in veggies, salt and pepper and pour into a casserole. Top with fried onions.
• Bake at 350 for 20 minutes or until onions are browned.