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Totally Addictive Green Bean Casserole

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“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.”

Ingredients Nutrition


  1. Put all the beans inside of a deep casserole dish, evenly distribute the thinly sliced onions on top and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sugar and vinegar to the bacon drippings.
  6. Heat this mixture to a light boil for about 2 minutes.
  7. 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.
  8. 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.
  9. Bake, uncovered at 350 degrees for 45 minutes.

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