Smoked Green Bean Casserole

Cook Time

30 mins

Cooking Method






Prep Time

20 mins




1 T Maple Walnut

2 T All-Purpose Flour

½ cup Butter, Salted

2 lb fresh green beans, trimmed to 2” pieces

1 cup Heavy Cream

1 cup Milk, Whole

1 lb, sliced Mushroom

½ cup Parmesan Cheese, Shredded

¼ teaspoon Pepper

¼ teaspoon Salt

to taste Salt and Pepper

Shallot, Minced

3 large shallots, peeled and sliced thinly

1 Small Onion, Diced

5 T, divided Vegetable Oil

Cooking Instructions

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.

  1. Toss shallots with salt, pepper, and flour in small bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. In the cast-iron skillet, melt butter and add onions and mushrooms. Stir and cook until softened, about 5 minutes.
  6. 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.
  7. Season with Maple Walnut, salt, pepper and sprinkle the top with the shredded parmesan cheese and fried shallots.
  8. Place on preheated grill and cook until bubbly and crisp, about 25 minutes. Serve warm, enjoy!

Special Tools

  • Baking Sheet
  • Cast Iron Skillet
  • Large mixing bowl
  • Large stockpot
  • Paper Towel
  • Small Mixing Bowl
  • Strainer or colander


For a gluten free recipe, use almond flour instead of wheat flour.

Diet Info

  • Flexible Dieting