This Smoked Green Bean Casserole with bacon and crispy onions is a holiday side dish to remember. Better than the canned-soup version, this homemade smoked casserole recipe is smoky, rich, and full of green beans, mushrooms, creamy cheese sauce, and bacon, all topped with golden-brown crispy onions. It's the ultimate side for Thanksgiving, Christmas, or your next backyard barbecue!
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If you like this recipe, be sure to check out my Smoked Mashed Potatoes, Smoked Cornbread on the Pellet Grill, and Smoked Zucchini next.
Why I Love This Recipe
- The flavor - Creamy sauce, fresh mushrooms, crispy bacon, and that kiss of smoke take every bite to the next level.
- Homemade sauce - No cream of mushroom soup here! You'll whip up a rich, creamy sauce from scratch in minutes.
- Make ahead - Assemble everything a day early then smoke it before dinner.
- Perfect for holidays - Pair it with Smoked Turkey, Smoked Brisket, or Double Smoked Ham.
Ingredients You'll Need
(Exact measurements and printable ingredients list are at the bottom of the post in the recipe card.)
- Frozen green beans - Thawed and drained.
- Thick-cut bacon - Smoked or regular, just make sure it's crispy.
- Butter - Just a few tablespoons for the sauce.
- Onion and fresh mushrooms - For the base of the savory filling.
- Garlic - Because, yum.
- Flour and half-and-half - Mix them together to create a rich, homemade sauce.
- Shredded cheese - I love cheddar or white cheddar.
- Fried onions - Make them from scratch (I highly recommend) or use a bag of crispy fried onions for an easy shortcut.
- Oil - I used avocado oil because it has a high smoke point.
How to Make Smoked Green Bean Casserole
- Cook the Bacon. Preheat the smoker to 250°F. Cook the bacon directly on the smoker, on the stovetop, or make Air Fryer Bacon. Cook until crisp and crumbly, reserving a few strips for topping later. Set aside.
- Make the Creamy Sauce. In a large skillet over medium heat, melt the butter. Add the diced onion and mushrooms. Cook 5-6 minutes, stirring occasionally, until golden and soft. Stir in the minced garlic and cook 30 seconds. Sprinkle in the flour and stir for about 1 minute. Slowly whisk in the half-and-half, continuing to whisk until it thickens, about 2-3 minutes. Stir in the shredded cheese, salt, and pepper. Add the thawed green beans and ½ of the bacon, stirring to evenly coat the green beans.
- Assemble the Casserole. Pour the green bean mixture into a 9×13-inch baking dish or keep it in the large cast iron skillet. Feel free to add an extra sprinkling of cheese on top if you want to be extra cheesy - I won't tell a soul.
- Smoke the Casserole. Place it uncovered on the smoker and smoke for 45-60 minutes, or until it is hot and bubbly with some light browning on the edges. (If you prefer to bake it instead, place the dish uncovered in a 350°F oven and bake for 35-40 minutes.)
- Make the Crispy Onions. While the casserole is smoking, whisk the egg and water together in one bowl. Add the onion slices and toss to coat. Mix flour and salt in a separate bowl. Add the onion to the flour mixture and toss until evenly coated. Add enough oil to a cast iron pan to cover the onions, and heat to 350°F. Fry the onions for 2-3 minutes, flipping with tongs until golden brown and crisp. Drain on paper towels. Don't eat them all before the casserole is done - okay, maybe a few. Shortcut: Don't want to make them from scratch? Grab a bag of fried onions (like French's) and use them instead.
- Top and Finish. Sprinkle the remaining bacon and crispy onions over the casserole. Return to the smoker for another 10 minutes to crisp up the topping.
- Rest and Serve. Let the casserole rest for about 5 minutes before serving - this helps it set up a bit so it is easier to scoop. Enjoy!
Variations
Fresh Green Bean Version: Use fresh green beans instead of frozen ones. Just trim the ends and blanch the beans by placing them in boiling water for 3-4 minutes. Drain and toss with the sauce before smoking.
No-Fry Onion Topping: Don't make the onions in the recipe. Instead, use a bag of crispy fried onions.
Mushroom Lover's Casserole: Use twice as many fresh mushrooms.
Smoked Ham or Turkey Variation: Mix in diced smoked ham or leftover roast turkey to make this a one-pan dinner, rather than a side dish.
See my Homemade Green Bean Casserole (Campbell's soup version) for a super easy alternative!
Jeri's Tips
- Choose the right wood pellets. Pick one with a mild sweetness like apple, cherry, or pecan to complement the creamy sauce.
- Assemble ahead. Throw everything together but the onions, cover and refrigerate overnight and smoke the next day.
- Batch fry the onions. Fry them in small batches, so they stay crispy and don't get soggy.
Serve it with:
For the ultimate holiday meal, serve with my Traeger Smoked Turkey Breast, Smoked Whole Chicken, Smoked Whole Duck, Smoked Beef Tenderloin, or Smoked Spatchcock Turkey.
It also goes great with Smoked Leg of Lamb, Smoked Turkey Roast, Pellet Smoker Turkey, Electric Smoker Turkey, Turkey in Roaster Oven, and even Smoked Salmon on Pellet Grill.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Store it in the freezer for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 20-25 minutes or until heated through.
Recipe FAQs
You can, but they will be much softer. I prefer the fresher taste and crunch of frozen green beans.
I like pecan, cherry, or apple wood best. It has that subtle sweetness that works so well in this creamy casserole. Hickory is good too!
You can fry them earlier in the day or even a day before and keep them in a paper towel-lined container until you are ready to use them. BUT, they won't be as crispy. If you have an air fryer, you could air fry them until they crisp up again.
Printable Recipe
Smoked Green Bean Casserole
Ingredients
For the Casserole:
- 2 pounds frozen green beans thawed and drained
- 6 slices bacon cooked to crisp and crumbled
- 2 tablespoons butter
- 1 medium onion finely diced
- 8 ounces fresh mushrooms diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1½ cups half-and-half (or heavy cream)
- 1 cup shredded cheese (white cheddar or cheddar)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Crispy Onions:
- 1 large onion thinly sliced
- 1 large egg
- 1 tablespoon water
- ¾ cup all-purpose flour
- 1 teaspoon salt
- oil for frying (I used avocado oil)
Instructions
- Preheat: Preheat the smoker to 250℉.
- Make the Sauce: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and mushrooms. Cook 5-6 minutes, stirring occasionally, until golden and soft. Stir in 2 cloves of minced garlic and cook 30 seconds. Sprinkle in 2 tablespoons of flour and stir for about 1 minute. Slowly whisk in 1½ cups of half-and-half, continuing to whisk until it thickens, about 2-3 minutes. Stir in 1 cup of shredded cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Add the thawed green beans and ½ of the bacon, stirring to evenly coat the green beans.
- Assemble the Casserole: Pour the green bean mixture into a greased 9×13-inch baking dish or cast iron skillet. Feel free to add an extra sprinkling of cheese on top if you want to be extra cheesy.
- Smoke the Casserole: Place on the smoker, uncovered, close the lid and smoke 45-60 minutes, or until it is hot and bubbly with some light browning on the edges.
- Make the Crispy Onions: While the casserole is smoking, whisk one egg and 1 tablespoon of water together in one bowl. Add the onion slices and toss to coat. Mix ¾ cup flour and 1 teaspoon salt in a separate bowl. Add the onion to the flour mixture and toss until evenly coated. Add enough oil to a cast iron pan to cover the onions, and heat to 350°F. Fry the onions for 2-3 minutes, flipping with tongs until golden brown and crisp. Drain on paper towels. Don't eat them all before the casserole is done - okay, maybe a few.
- Top and Finish: Sprinkle the crispy onions and remaining bacon over the casserole. Return to the smoker for another 10 minutes to crisp up the topping.
- Serve: Let the casserole rest for about 5 minutes before serving - this helps it set up a bit so it is easier to scoop. Serve to your guests and enjoy!
Video
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Notes
- Use wood pellets with mild sweetness - Apple, cherry, or pecan complement the creamy sauce without overpowering it.
- Assemble ahead - Throw everything together but the onions, cover and refrigerate overnight and smoke the next day.
- Batch fry the onions - Fry them in small batches so they get super crispy, not soggy.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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