Green Bean Roll Up Casserole

I didn’t contribute much this year for Easter. Like most Jones side family holidays my parents cook the main part of the meal be it turkey or ham and it is the kids, me and my siblings, job to bring the side dishes. I have been waiting to take this dish for quite some time now. I am always in charge of the sweet potatoes but Easter doesn’t really need sweet potatoes so I finally got to showcase probably one of my favorite vegetables, green beans.

Baby Cakes’ Aunt Norresa made these last Thanksgiving and since eating them I have craved them. The reason I don’t make them for everyday is because they are a bit of work to make, not labor intensive but time consuming. However, they are well worth the time invested.

The name came from the fact that the original recipe is for green bean roll-ups where instead of canned green beans you use fresh ones wrapped in bacon and then with the marinade poured over the top. I can’t say I won’t be making it that way too but it seems so, well, stuffy. I want casual, I want Sunday Supper style not Saturday Dinner Party.


Green Bean Roll Up Casserole

3 cans cut green beans, drained
4 slices bacon, diced large
1 cup brown sugar
onion, 1/2 cup, chopped
1 stick butter
2 tablespoon soy sauce
garlic salt, dash

Melt the butter in a saucepan; add the brown sugar, soy sauce and garlic salt. Mix on low heat until smooth and thickened.

Pour the drained green beans into a baking dish.

Fry the chopped bacon and onion in a skillet until bacon is crisp, do not drain and pour it into the marinade and stir. Then pour the entire mixture over the green beans.

Marinate overnight, stir, then cook as above.

Bake on 350 for 30 minutes.


Get ready because once you taste these regular old green beans just won’t cut a decadent holiday meal anymore. These are amazing.

I doubled the recipe and left with an empty casserole dish.

Until next time,