A humble, traditional Thanksgiving side gets an elevated twist in this Smoked Green Bean Casserole. This healthier version starts with fresh green beans that are blanched and tossed in a creamy, umami mushroom sauce topped with lightly fried shallots and nutty parmesan cheese. With wood-fired flavor, snappy green beans, and a crunchy topping, you’ll be sure to take home an empty dish at every holiday gathering.
Note: It is recommended to use Georgia Pecan Hardwood Pellets with this recipe.
- Toss shallots with salt, pepper, and flour in small bowl. Set aside.
- Heat 3 tablespoons of the oil in the cast iron skillet over the grill on medium-high heat until smoking. Add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer to a paper towel-lined baking sheet and set aside. Wipe out cast iron skillet.
- Fire up your Louisiana Grills pellet grill to Smoke with the lid open until a fire is established (about 5 minutes). Preheat to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat.
- Bring a large stockpot filled with water to a boil. Cook the green beans for 3-5 minutes until just tender and bright green. Remove immediately and place in a bowl of ice water to stop the cooking process. Drain and set aside.
- In the cast-iron skillet, melt butter and add onions and mushrooms. Stir and cook until softened, about 5 minutes.
- Add flour and cook, whisking constantly until well combined and golden brown, about 1 minute. Whisk in cream and milk and bring to a simmer while whiskey constantly. Cook until sauce is smooth, thick and bubbling, about 5 minutes. Add drained green beans and stir gently to combine.
- Season with Maple Walnut, salt, pepper and sprinkle the top with the shredded parmesan cheese and fried shallots.
- Place on preheated grill and cook until bubbly and crisp, about 25 minutes. Serve warm, enjoy!