Creamy Smoked Green Bean Casserole
Creamy Smoked Green Bean Casserole is a smoky twist on the classic holiday side dish with fresh green beans, crispy bacon, mushrooms, homemade cream sauce, Cajun seasoning, and a crunchy panko Parmesan topping. This smoked green bean casserole is rich, savory, and perfect for Thanksgiving, Christmas, cookouts, or any gathering where you want comfort food with wood-fired flavor.
Servings: 12 servings
Equipment
Ingredients
For the Crunchy Topping
- ¾ cup panko breadcrumbs
- ¼ cup Parmesan cheese grated
- ¼ cup parsley chopped
- 1 tbsp olive oil
- ½ tsp salt
For the Smoked Green Bean Casserole
- 1½ lb fresh green beans trimmed and cut in half
- 1 lb bacon chopped
- 1 white onion large, thinly sliced
- 16 oz baby bella mushrooms sliced
- 4 cloves garlic minced
- 3 tbsp flour
- ⅓ cup white wine
- 1 cup chicken broth
- ¾ cup heavy whipping cream
- ½ cup Parmesan cheese grated
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Cajun seasoning or your favorite blackening seasoning blend
Instructions
- Preheat your pellet smoker to 250°F.
- In a small mixing bowl, combine the ingredients for the crunchy topping.
- Bring a large pot of salted water to a boil. Blanch the green beans by boiling them for 5 minutes, straining them, and dumping them into a large bowl of ice water. Set the green beans to the side.
- In a cast iron skillet or large saucepan, heat the olive oil and add the onions. Cook the onions until they are caramelized, for about 10 minutes.
- Add the sliced mushrooms to the pan. Cook the mushrooms while stirring to mix them with the onions. Cook for another 10 minutes until all the moisture has cooked out of the mushrooms.
- Add the minced garlic and cook for another 2 minutes. Sprinkle the flour over the mushroom and onion mixture and mix it in.
- Slowly add the chicken broth, wine, and cream while slowly whisking or mixing the sauce.
- Simmer the sauce while stirring frequently. Cook for about 5 minutes until the sauce has thickened to the consistency of a gravy.
- Stir in the parmesan cheese, salt, pepper, and Cajun seasoning. Mix well.
- Add in the bacon and green beans and stir until they are well coated and mixed into the sauce. If you used a saucepan, transfer the green bean mixture to a casserole baking dish. Likewise, if you used a cast iron skillet, top the green beans with the breadcrumb mixture.
- Smoke in the pellet grill smoker for 40 minutes or until the sauce is bubbling and the breadcrumbs start turning golden brown. Let the casserole cool for 10-15 minutes before serving.
Notes
- Be sure to boil the green beans for only about 5 minutes. Ensure they are tender but still crispy.
- Be creative with the breadcrumb topping. Adjust the seasoning, add chopped nuts, or add in other mixins.
- You may need to crank up the smoker for the last 20 minutes or so to brown the topping well!
Nutrition
Serving: 1g | Calories: 328kcal | Carbohydrates: 14g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 60mg | Sodium: 1149mg | Fiber: 2g | Sugar: 3g