This smoked green bean casserole is an easy, flavorful side dish that’s perfect for Thanksgiving or any holiday dinner. It keeps the classic creamy base but adds a pleasant smoky dimension by finishing the casserole in a pellet smoker. If you enjoy comfort food cooked on a grill or smoker, this recipe is a simple way to free up oven space while adding great flavor.
I made this on a Pit Boss Pro 1100 while smoking a turkey, but any pellet grill or smoker will work. The smoky finish pairs beautifully with the crispy fried onions and brings this familiar dish to the next level.
Smoked Green Bean Casserole Ingredients:
- Green beans (canned or pre-cooked fresh)
- Cream of mushroom soup
- Milk (or heavy cream for a richer casserole)
- Worcestershire sauce
- Garlic salt
- Fresh ground black pepper
- Crispy fried onions (for mixing in and topping)
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How To Make Smoky Green Bean Casserole :
This casserole is fast to prepare and smokes beautifully alongside other foods. I smoked mine while cooking a bourbon-brined turkey, but you can smoke it any time your smoker is running. The smoky flavor really elevates the crispy onion topping.
1. Drain the green beans. If using canned beans, pour them into a strainer and let them drain. If using fresh green beans, blanch or briefly cook them first so they’re tender before combining.
2. Mix the base. In a large bowl combine the cream of mushroom soup, milk (or cream), Worcestershire sauce, garlic salt, and fresh ground black pepper. Stir until smooth and well blended.
3. Combine with beans. Add the drained green beans to the soup mixture and stir until everything is evenly coated. If you plan to serve immediately, fold in about 1 cup of the crispy onions now and reserve the rest for topping.
4. Prepare the baking dish. Lightly spray a casserole dish with non-stick spray. I used Corningware; keep in mind that smoker use can stain glass dishes, so you may prefer a disposable or dedicated smoker-safe pan.
5. Fill the dish and smoke. Pour the green bean mixture into the prepared baking dish and spread evenly. Place the dish in the smoker set to 225°F (about 107°C). Smoke for roughly 40 minutes.
6. Add the topping and finish smoking. After about 40 minutes, sprinkle the remaining crispy onions (about 1/3 cup) over the casserole and smoke an additional 5–10 minutes until the onions are warmed and the top is slightly crisped.
7. Serve. Remove from the smoker, let cool briefly, then serve warm alongside your main course.
Serving suggestions: This smoked green bean casserole pairs well with smoked turkey, prime rib, brisket, ham, loaded mashed potatoes, smoked macaroni and cheese, sweet potato casserole, or smoked potatoes. It’s a versatile side that complements many mains.
What do you put in your Green Bean Casserole?
Other Ingredients To Change Classic Green Bean Casserole:
- Old Bay or Creole seasoning for a coastal or Cajun twist
- Panko breadcrumbs for a crunchy topping
- A touch of liquid smoke if you don’t have a smoker
- Smoked sausage or andouille for added meatiness
- Tony Chachere’s or other spice blends for bold flavor
- Sour cream or Parmesan cheese to enrich the sauce
What To Serve With Smoked Green Bean Casserole:
This casserole is suitable year-round and pairs well with many mains. Popular pairings include smoked prime rib, bourbon-brined or jack-daniels-style smoked turkey, smoked ham, smoked brisket, and classic sides like mashed potatoes and stuffing.
Pellet Smoker Recipes To check out
If you like smoker recipes, explore other smoked side dishes, holiday smoker recipes, smoked chicken, and more for inspiration and full meals cooked on a pellet grill or smoker.
Smoked Green Bean Casserole Recipe
Equipment
- Pellet grill or smoker
- Baking dish (9×13 or similar)
Ingredients
- 58 ounces canned green beans (or equivalent fresh, cooked)
- 10.5 ounces cream of mushroom soup
- 3/4 cup milk (or heavy cream)
- Worcestershire sauce, to taste
- Garlic salt, to taste
- Fresh ground black pepper, to taste
- 1 1/3 cups crispy fried onions (reserve about 1/3 cup for topping)
Instructions
- Drain the canned green beans (or cook and drain fresh beans) and set aside.
- In a large bowl, combine cream of mushroom soup, milk, Worcestershire sauce, garlic salt, and pepper.
- Stir in the drained green beans until evenly coated.
- Fold in 1 cup of the crispy onions if cooking immediately, reserving the remaining onions for the topping.
- Spray a baking dish with non-stick spray and pour the mixture into the dish.
- Place the dish in a smoker set to 225°F and smoke for about 40 minutes.
- After 40 minutes, sprinkle the reserved 1/3 cup crispy onions over the top and smoke 5–10 more minutes until warmed and slightly crisped.
- Remove, let rest briefly, and serve warm.
Video
Nutrition
Carbohydrates: 15 g
Protein: 3 g
Fat: 4 g
Saturated Fat: 2 g
Sodium: 148 mg
Fiber: 4 g
Sugar: 6 g