Green Bean Casserole

This is a somewhat non-traditional green bean casserole, in that it doesn't use French's Fried Onions or cream of anything soup, but it's a staple at our Thanksgiving, and a tradition that I've recently taken over the past couple of years.

Source
My grandmother


Yield
A ton of green beans. I don't know, I didn't count, but there were a lot. This recipe fed 15 people, with leftovers, so you should probably at least halve it, unless you're cooking for that many.


Equipment

• A frying pan big enough for all of the green beans, or several smaller ones
• Wooden spoon
• Baking dish

Ingredients

• 8 cans of green beans (regular cut, not french cut), drained, the juice from 1 can reserved
• 4 sticks of Butter, salted, so much butter... I actually used unsalted, since I had it already for the biscuits, and didn't think it would make a difference. It did. I wasn't happy with it. Go with the salted butter.
• 4 sleeves of Saltene crackers (1 box)

These measurements will vary depending on a lot of factors and tastes. This is an "eye it" kind of recipe.

Directions
In a large frying pan (or pans), melt the butter,

and crumble the crackers into the butter.

Add more or less crackers as needed, as long as there are enough to soak up all the butter without any excess. After the butter is soaked into the crackers, sautee for a minute or two.

Add the green beans, mix, and saute until they're fully cooked. 

Transfer to a baking dish, mix in the reserved juice from the green bean can, and top with more crumbled crackers. Bake for 15 minutes, until golden brown on top.

God I love this. Do you think it might be because of all of the butter? Yes. 

Way to take a healthy vegetable and completely murder it, Nana. ಠ_ಠ