2 cans (16-oz each) cut green beans, drained
1 onion, sliced into rings
6 slices bacon, cut in halves
1/2 cup slivered almonds
1/4 cup Splenda granulated
1/3 cup red wine vinegar
Layer the green beans and onion rings in a 2-quart baking dish; set aside.
Fry the bacon in a medium skillet until crispy. Remove bacon, drain on paper towels, and crumble over the green beans and onion. Sprinkle almonds over top.
Add the Splenda and vinegar to the bacon drippings in the skillet. Heat until well blended while stirring to mix well. Pour over the casserole. Allow to marinate for at least two hours before baking.
Preheat oven to 350 degrees. Bake casserole 45 minutes until heated through.
Yield: 6 servings
NOTE: If making for a crowd, double the recipe and bake in a 3-quart casserole dish.