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.
- Ready In:
- 1 (28 ounce) can green beans, french cut, drained
- 1 (28 ounce) can green beans, regular cut, drained
- 1 (28 ounce) can yellow beans, drained
- 1 yellow onion, sliced, thinly
- 10 slices bacon
- 6 tablespoons bacon drippings
- 6 tablespoons white sugar
- 6 tablespoons apple cider vinegar
- 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.