Description
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!
Ingredients
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
Instructions
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.