If you’re anything like me, you’ve been served the same green bean casserole for years every Thanksgiving. Now, I’m a lover of comfort foods, but I thought surely there was a better way. So, I made this recipe for the Best Grilled Green Bean Casserole Ever! This recipe is sponsored by my friends at Johnsonville, and I used their excellent Italian Sausage links in the casserole for an amazing flavor addition!
Get on the Grill for #GrillsGiving
The kitchen is always crowded for Thanksgiving, so cooking items on the grill is a perfect thing to do to free up some elbow room. Also, there are times when, instead of pulling your hair out or screaming at Aunt Karen, you just need a bit of space. This grilled green bean casserole is easy, fun, and flavorful. Your family will love it, and you won’t have to buy those cans of condensed soup again.
Made From Scratch Green Bean Casserole
This recipe features fresh cremini mushrooms, frozen green beans (fresh can be used too, just blanch before using,) chicken stock, and heavy cream for a satisfying, creamy texture. As you’ll be putting it in the grill to cook, I used a 10″ enameled cast iron skillet. Don’t worry, the smoke on the outside of the pan wash right off. You can use a regular cast iron skillet, or a ceramic dish as well.
Prepping and cooking Grilled Green Bean Casserole
Prepping and cooking is quite easy. I cooked this on a pellet grill, but any grill will do if you can maintain around 325 degrees. I put on the Italian Sausages, and while they were cooking I prepped the casserole on the side burner. Sauté onions, garlic, and mushrooms in butter, add some seasonings and flour, then add chicken stock, cream, and parmesan cheese. Then, just mix in the green beans and sliced sausages, put in the grill for 20-25 minutes or until nice and bubbly, sprinkle on some cheddar cheese and fried onions and voila! An amazing, flavorful dish that’s quick, simple and delicious.
Now, get out there and fire up that grill!Print
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.