Goodbye Green Bean Casserole

I know, I know. The green bean casserole -- the one made with cream of mushroom soup and generous sprinkling of fried onions -- has been a Thanksgiving staple in households across the United States.


But ... ick. Of all the Thanksgiving dishes, this is my least favorite. Sorry! For years it appeared on our Thanksgiving table, and for years everyone took a small spoonful -- a very tiny spoonful -- and moved on to more delicious dishes.


Then several years ago I thought: why do we keep making something no one really likes? So that year I served Bacon-Wrapped Green Bean Bundles instead. They were a HUGE hit, and the green bean casserole was quietly retired.


So, here is my recipe. You're welcome.

Bia's Bacon-Wrapped Green Beans

3/4 pound fresh, French-style green beans

1 pkg. pre-cooked bacon

3 tbsp. butter, melted

1/4 cup packed brown sugar

1/4 tsp. garlic salt

1/8 tsp. soy sauce

1- Blanch green beans (do not overcook because they will continue cooking in the oven).

2- Drain beans. Place 8 beans on each bacon strip. Wrap bacon around the beans and place bundle seam down on a shallow baking dish.

3- In a small bowl, combine butter, brown sugar, garlic salt, and soy sauce. Brush mixture over the green bean bundles.

4- Bake at 400 degrees for 10-15 minutes or until warm.

NOTES:

1- Use the thin, French style green beans (keep the tips on). I get mine at Costco. Thick beans don't work well and don't present as nicely.

2- You can use regular bacon, but you will have to cook the bacon before assembling the green bean bundles (heat the bacon until cooked, but not crisp). I used to do it this way, but using pre-cooked bacon simplified my life.

3- To save time, I assemble the green bean bundles ahead of time (even the day before) then brush them with the sauce and place them in the oven before serving.

4- Green beans should be crisp and NOT mushy.

5- The recipe is easily doubled (or tripled).