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.