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1. Leave green beans whole or cut into 1-inch pieces. In a large saucepan cook the beans in a small amount of boiling salted water about 10 minutes or until crisp-tender; drain.
2. Meanwhile, in a 10-inch skillet cook bacon over medium heat until crisp, stirring occasionally. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels; set aside. Cook and stir onion and mushrooms in reserved drippings over medium heat until tender. Add tomato and salt. Cook, uncovered, 2 to 3 minutes or until most of the liquid is absorbed. Transfer beasn to a serving platter or bowl. Top with onion mixture. Sprinkle bacon over the vegetables. Makes 4 servings.
3. *Note: Omit salt if using canned tomatoes.