1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Stir in soup and milk until blended; heat through. spoon over beans. Sprinkle bacon over top.