Green Bean Casserole

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).

Notes:

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.

 

Advertisements

Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s