TOTALLY ADDICTIVE GREEN BEAN CASSEROLE
This doesn't have any cream but it is so good that I will eat it cold. It's sweet, tangy, and includes bacon. I shamelessly asked Pat, my mother-in-law, for the recipe before we had even left the table. I wrote it down on the first piece of paper I could find...the back of an envelope. It's now tucked away in one of my personal cookbooks. The first time I made it, I did it exactly as she told me...after that though, I started playing around with it...hope you like it enough to do the same.
Provided by Leslulu
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Put all the beans inside of a deep casserole dish, evenly distribute the thinly sliced onions on top and set aside.
- In a sauce or saute pan, fry the bacon -- and save the drippings from it. Don't fry the bacon in the microwave because you will lose the drippings that you will need later to make the dressing.
- Put the fried bacon on paper towels to drain. After it has become crispy, crunch the bacon into little pieces and put ontop of the bean mixture.
- Meanwhile, drain all the bacon fat from the pan except for 6 tablespoons. I do this by pouring all the bacon drippings (without scraping any bacon bits from the pan) into a heat-proof bowl and then I measure out 6 tablespoons of the fat to put back into the pan.
- Add the sugar and vinegar to the bacon drippings.
- Heat this mixture to a light boil for about 2 minutes.
- Pour this mixture over the beans in the casserole dish. You can immediately bake OR if you have the time, cover it and let it marinade overnight in the refridgerator.
- If you have let it marinade overnight, take it out of the refridgerator about 1 hour before baking so it can return to room temperature.
- Bake, uncovered at 350 degrees for 45 minutes.
Nutrition Facts : Calories 218.6, Fat 11.9, SaturatedFat 4.3, Cholesterol 12.8, Sodium 91.1, Carbohydrate 26.1, Fiber 7.1, Sugar 14.4, Protein 5.5
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Drops Drops
[email protected]I'm not a fan of green beans, but I loved this casserole. The sauce is so creamy and cheesy, and the crispy onions on top are the perfect finishing touch.
Jared Paredes
[email protected]This casserole is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Kariyae Jackson
[email protected]I'm allergic to mushrooms, so I used cream of celery soup instead. It was still delicious!
Lilian Karuga
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I used a reduced-fat cream of mushroom soup and added some chopped fresh garlic and thyme. It turned out great!
Jose Cahall
[email protected]This casserole was a disappointment. The green beans were mushy and the sauce was bland. I won't be making this again.
Briana Dillard
[email protected]I've made this casserole several times now and it's always a hit. It's the perfect side dish for any holiday meal.
acumen emma
[email protected]This recipe is a keeper! It's so easy to make and it always turns out perfectly. I love that I can use fresh or frozen green beans.
Gift Baby
[email protected]I made this casserole for a potluck and it was a huge success! Everyone loved it. I especially liked the crunchy topping.
Jeri Presley
[email protected]This casserole was a bit too rich for my taste. The cream of mushroom soup and the cheese were a bit overpowering. I think I would have liked it better with a lighter sauce.
Jayden Fama
[email protected]I'm not usually a fan of green bean casserole, but this recipe changed my mind. It was so delicious and easy to make. I loved the addition of the bacon and the crispy onions.
Pakistan Jaan
[email protected]This green bean casserole was a hit at our Thanksgiving dinner! It was creamy, cheesy, and flavorful. The crispy onions on top added a nice crunch. I will definitely be making this again.