My sister introduced this to me. It is starting to become a staple of our holiday dinners. I can’t exactly say it’s good for you, but it’s yummy nonetheless. The original name is Sweet and Sour Green Beans, but we have started calling it Green Bean Casserole.
Layer in 9×13 casserole dish in this order:
2 large cans of French cut green beans, drained
1 large can of sliced mushrooms (optional)
1 pound bacon, fried crisp and crumbled (save the grease)
1 large onion, sliced thin
1 large can Rotel (original)
Mix and bring to a boil, stirring constantly:
12 T sugar
12 T. red wine vinegar
all of the bacon grease from frying the bacon earlier (about 12 T.)
Pour boiled sauce over the casserole and bake at 350 degrees for 30 minutes (or until bubbling and onions are done).
Can be baked anywhere 300-450 degrees for up to 60 minutes, so you can cook it in the oven with other parts of the holiday meal. We usually leave out the mushrooms and sometimes add an extra onion. We never measure the bacon grease and just add it all. If you don’t eat pork, turkey bacon may work. You may have to add a little extra grease if your turkey bacon isn’t very greasy. Hope you enjoy this casserole as much as we do!
Recipe is compliments of Alberta Denham.