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The Best Grilled Green Bean Casserole Ever!


This made-from-scratch green bean casserole cooked on the grill brings so much more flavor to your Holiday table than your run of the mill, canned soup and bean casserole. I added grilled Johnsonville Sweet Italian Sausage links to the dish, and they really amp up the flavor!



12 oz frozen green beans, thawed and drained (if using fresh, blanche first)

½ yellow onion, diced

1 tsp minced garlic

3 links Johnsonville Fresh Sweet Italian Sausage

¼ stick salted butter

2 TBS AP flour

8 oz baby bella mushrooms

1 tsp dried thyme

½ tsp smoked paprika

¾ cup chicken broth

½ cup heavy cream

¼ cup grated parmesan

Salt and Pepper, to taste

1 cup cheddar cheese

½ cup fried onions


Heat up a grill to medium hot, about 325 degrees.  Place Johnsonville Sweet Italian Sausages on grill and allow to cook until an internal temperature of 165 degrees is reached, about 15 -20 minutes. Remove to a paper towel lined plate and allow to cool.  Slice, and set aside.

To a grill-safe cast iron pan over a medium high stove top, add butter, mushrooms and diced onions to pan. Cook 4-5 minutes, then add minced garlic and cook until fragrant, about 2-3 more minutes.

Sprinkle flour over mushrooms and cook 2 minutes.  Drizzle in chicken stock, a little at a time, while stirring.

  Add thyme, paprika, and heavy cream, stir until bubbly and thickening.

Add in green beans, Italian sausage, and stir.

Place on a grill for 25-30 minutes, stirring occasionally.

When thickened and bubbly, top with cheddar cheese and fried onion pieces. Allow to cook for 4-5 more minutes until cheese is melted and onions are browning.

Remove from grill and serve.