Cured of the Casserole – Bacon-wrapped Green Beans

bacon wrapped green beans
Every year, I try to introduce something new to my family’s Thanksgiving and Christmas dinners. And every year, my plot is foiled because my family loves what they love – creamed corn, Idaho potatoes mashed with nothing but butter and milk, simple cranberry sauce, Stovetop-style plain bread stuffing, and kimchee.

Once I used red skinned potatoes, left the skins on, added garlic and made garlic “smashed” potatoes.

One year, I made roasted butternut squash soup that was beautifully swirled in each bowl with a chive cream.

Poached pear salad. Corn bread stuffing. Creamed spinach.

bacon wrapped green beans and garlic herb roasted potatoes
potatoes are even better with bacon drippings

No. No. No. Everyone ate it all. They said it tasted good, but I could tell they were wishing for the old standards, especially the green bean casserole. Not a casserole made from blanched fresh green beans mixed with baby portabella mushrooms, tossed with a creamy bechamel and topped with caramelized onions. No, my family loves green bean casserole brought to us in 25 minutes by a Green Giant, the Campbell’s kids, and the French(‘s). It’s not like I hate green bean casserole because I think it tastes bad. I just hate green bean casserole.

This year, though, I think Dr. Paula Deen may have cured my family of green bean casserole. (Though the garlic and herb roasted red potatoes still won’t replace mashed potatoes).

But if we have green bean casserole with bacon in it next year, I think I’ll cry.

Bacon Wrapped Green Bean Bundles

based on Paula Deen’s Green Bean Bundles

Ingredients for Bacon Wrapped Green Bean Bundles

1 lb fresh green beans
olive oil
salt + pepper

Directions for Bacon Wrapped Green Bean Bundles

Blanch 1 lb. fresh green beans for a few minutes (Paula says 3 minutes, but I definitely took the green beans out within one minute).

Paula tosses her green beans with olive oil, salt and pepper, but I didn’t bother, since bacon has enough fat and salt.

Microwave bacon in a single layer for about 1 minute to start their cooking process.

Wrap one slice of bacon around a bundle of about 4 or 5 green beans. Instead of wrapping the bacon on top of itself, the way a roll of Scotch tape looks, start closer to one end of the bundle and slightly spiral the wrapping.

Place bundles with the loose bacon end tucked underneath.

Roast in preheated 350 degree oven for 15 minutes.

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{ 21 comments… read them below or add one }

1 Kelvin December 30, 2005 at 7:49 pm

Kia Ora (hello) from a blogger down under in New Zealand. I was surfing the blog world, when your blog popped up.Very nice & very interesting. Can I mention your blog on one of my blogs – 21 21 21 Blogs?


2 Gloria December 30, 2005 at 9:31 pm

Ooooh, that looks amazing! Who ever would want green bean casserole when offered this?


3 Gloria December 30, 2005 at 9:31 pm

Ooooh, that looks amazing! Who ever would want green bean casserole when offered this?


4 sarah December 30, 2005 at 11:20 pm

kelvin: mention away!

gloria: thanks! i know. i am hoping that the family will forget about green bean casserole.


5 Bassbiz December 31, 2005 at 3:30 am

kimchee? there has to be rice involved, only an asian family could do that :) we do up our rice plain though, maybe a little furikake on the side!

that dish looks delish! my mom makes something similar to that on new year’s (oshogatsu) but with beef wrapped around the asparagus. yummy!


6 sarah January 3, 2006 at 1:55 am

hi bassbiz :)

suprisingly, this year’s christmas dinner had no steamed rice. i was pretty shocked myself. (thanksgivign we did of course)

and i loooove beff wrapped around asparagus! (i think they have it a lot at the robatayakis)


7 Fran January 4, 2006 at 1:18 am

Hi Sarah!

I made these last night as a side dish for dinner and they were a huge hit with my husband and myself. These will probably make it to this year’s Thanksgiving dinner with friends as an appetizer. Easy and delicious!


8 sarah January 4, 2006 at 5:23 am


glad they worked out as well as they did for me! isn’t paula deen a genius?!? :)


9 gaga November 24, 2008 at 12:36 am

Yum, this is VERY paula deen, haha. I was thinking of trying something similar for Thanksgiving this year. I’m glad it worked out for you, hopefully it’ll work out for me too!


10 Nate-n-Annie November 24, 2008 at 6:51 am

oh wait, I thought this was a new post on TDL. Tricky!


11 lollers November 24, 2008 at 5:34 pm

I’m drooling… Everywhere.


12 Kevin November 25, 2008 at 1:55 am

What a great way to enjoy bacon er, I mean green beans!


13 Jenny June 21, 2009 at 1:33 pm

Okay…I make bacon wrapped green beans fairly often, and I’ve found that roasting the green beans in a dish makes the bacon not get crispy, and there’s not much I hate worse than slimy, undercooked bacon. I tried searing the bacon stove top with no success, than started using turkey bacon. The flavor is good, but the texture is off. I am going to try cooking them on the oven rack tonight, with a baking dish with a bit of water in the oven to collect the drippings. Hope this works!
I wanted to ask if you cook yours in a dish, and if you have run into the same problem?


14 Sarah J. Gim June 21, 2009 at 1:47 pm


To be honest, I’ve never noticed the crispness of the bacon! I think the sheer fact that there’s bacon is enough. However, I’m guessing that the bacon does stay pretty soft, because I do just throw the bundles right onto the surface of the roasting pan.

Do you pre-cook the bacon a little before you throw it into the roasting pan, as I do in the recipe above? Since the green beans require less time to cook, it’s a good idea to cook the bacon a little first separately. Then perhaps you can keep them in the oven longer, which will definitely crisp the bacon!


15 Jenny June 23, 2009 at 4:05 pm

I’ve not tried to pre-cook the bacon. I will be trying that method next, as the drip pan idea did not work all that well. Somehow, in my mommy-addled brain, the fact that the baking dish under the bacon was to catch the grease didn’t compute properly. There was the dish, below some..but not all of the green beans. Real bright Jenny, real bright.


16 Nicole November 11, 2009 at 12:00 pm

We do these for holidays or anyday but we brush barbaque sauce on these wrappings and then cook it! Yummy!


17 Sarah J. Gim November 11, 2009 at 12:35 pm

Nicole: brushing with barbecue sauce is GENIUS! might have to try this year.


18 JUDY December 13, 2010 at 9:13 pm

You might try tossing your green beans in soy sauce before baking…its awesome!


19 Jan August 1, 2012 at 6:57 pm

I tryied this tonight for a side dish for dinner. I too left out the salt, pepper and olive oil since i thought the bacon would cover it. I put the bacon in the microwave for 1 minute and blanced the green beans for 3 min. Cooked in oven as directed after roasted rosemary potates were were almost done. They were perfect. Served with grilled chicken breast and summer salad. Since our green beans are coming in slow due to the dry weather this recipe was the perfect way to use the few that were ready for harvest.


20 Sarah J. Gim August 1, 2012 at 7:08 pm

Jan! Thanks so much for the comment! So happy to hear that the green beans came out perfectly!


21 kimbedone November 16, 2012 at 3:52 pm

Try the recipe with low sodium bacon and half a slice works better at getting the bacon crisp.Plus I wont eat the bacon unless it’s crisp.


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