Preheat your oven to 350°F (177°C). Lightly coat an 8x8-inch glass or ceramic baking dish with non-stick cooking spray and set it aside.

Open your cans of green beans and pour them into a colander. Shake the colander firmly to drain away all excess liquid. Stripping away the excess canned water is a critical step because any remaining moisture will thin out your glaze baseline and prevent it from clinging to the beans.

Transfer the completely drained green beans straight into the bottom of your prepared baking dish, spreading them into a level layer.

Take your cooked, extra-crispy bacon pieces and crumble them uniformly across the entire surface of the green beans.

In a small mixing bowl, combine the melted unsalted butter, packed light brown sugar, soy sauce, garlic powder, and salt.

Whisk the ingredients firmly together for 1 minute until the sugar crystals start to dissolve and the liquids emulsify into a dark, smooth, sweet-and-savory sauce baseline.

Pour the prepared sauce baseline uniformly over the top of the green beans and crumbled bacon. Use a flexible silicone spatula to toss the ingredients gently together right in the dish, ensuring every single green bean is evenly coated in the glaze matrix.

Place the baking dish uncovered on the middle rack of the oven and bake at 350°F for 30 to 35 minutes.

Halfway through the baking cycle (around the 15-minute mark), briefly remove the dish and use a spoon to toss the beans, redistributing the pooling syrup from the bottom of the pan over the top.

The dish is finished baking the exact moment the brown sugar and soy sauce baseline bubbles fiercely around the edges of the pan and reduces into a thick, sticky glaze that hugs the tender green beans. Remove from the oven, let them stand for 2 minutes to let the glaze set, and serve warm.