Smoked Green Bean Casserole

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This Smoked Green Bean Casserole with bacon and crispy onions will be the star of your holiday dinner, the best side dish at your next backyard barbecue, or a tasty way to use up a big bag of green beans!

Prep Time20

Cook Time45

Total Time1 5

Course: All Recipes, Side Dish

Cuisine: American

Servings: servings

Calories: 309kcal

Author: Jeri Walker

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

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