Ruth Cullen's Green Bean Bake

Ruth Cullen's Green Bean Bake

8
Marilyn Scheffler 0

"Green beans in a chili sauce with onions, brown sugar, etc. I've made this for years and my family loves it. It has a really different taste to it."

Ingredients 55 m {{adjustedServings}} servings 107 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, leaving grease. Crumble and set aside.
  3. Stir onion into bacon grease, and cook over medium heat until tender; drain.
  4. In a medium baking dish, mix bacon, onion, green beans, brown sugar, dry mustard and chili sauce.
  5. Bake 30 minutes in the preheated oven, until heated through.
Tips & Tricks
Slow-Cooked Green Beans

Slow-cooked green beans with bacon—it's Southern-style comfort food at its best.

Beans with Pearl Onions

An easy balsamic glaze provides a flavor twist to this classic green beans dish.

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Reviews 8

  1. 8 Ratings

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BUNNYGRRL
1/3/2004

Really very good. I didn't haves time to bake it, so just served the green beans in the sauce and it was great. I usually make something kind of like it using mustard, butter and worchestershire sauce and my husband liked these flavors much better. A keeper.

JenSmith
12/9/2004

I tried this recipe for Thanksgiving dinner thinking that it would be something a little different. It was different all right--no one went back for seconds or thirds, as they do with my usual way of cooking green beans. Overall, this recipe is easy to make, but it just doesn't taste very good at all, nor does it look appetizing.

KSCOOK
1/29/2006

Tangy, flavorful with bacon and onion - yummy! I drained off all the bacon grease and only used what stuck to the pan to saute the onions - there was just enough to cook the onion without contributing a lot of fat. I may cut down on the amount of chili sauce just a bit the next time, but we really enjoyed this dish!