This is also a very flexible recipe. If you have frozen green beans, use those. Just make sure that you thaw and drain them first, so you don’t have excess liquid in the casserole. You even can assemble the casserole in its entirely, keep it in your fridge and then bake it whenever you are ready.

Want to cook it on the go? Take your slow cooker with you and throw it all in there. Cook for several hours on low or around an hour on high. This works because you aren’t really cooking, you are just warming ingredients, once that pesky bacon is cooked.

 

INGREDIENTS

5 (15-oz) cans green beans, drained

1 lb. bacon

2/3 cup brown sugar

¼ cup butter, melted

¼ cup low-sodium soy sauce

1½ tsp garlic powder
INSTRUCTIONS

 

Preheat oven to 350 degrees F.

Pour drained green beans in an ungreased 9×13-inch pan.

In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.

Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.

Bake uncovered for 40 minutes.

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Quick Tip:  If you want to add a bit more pizzazz to the flavor, add some Italian seasoning or crushed red pepper flakes.

Recipe courtesy of Stephanie at Plain Chicken, image courtesy of pinterest.com