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Grilled Green Bean Casserole

Grilled Green Bean Casserole

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  • 2 Pounds fresh green beans, rinsed, ends trimmed, and then halved
  • 2 Tablespoons extra virgin olive oil
  • 1 shallot, thinly sliced
  • 1 10.5-ounce can condensed mushroom soup
  • ¼ Cup milk
  • 1½ Cup crispy French fried onions


Preheat your grill to High and place a grilling basket onto the main grate. Combine the green beans with olive oil in a medium mixing bowl and stir until green beans are well-coated. Add green beans to the grilling basket and cook for approximately 10 minutes, stirring frequently, until beans are slightly charred.

Remove the beans from heat and place them in to a medium-sized mixing bowl along with the cream of mushroom soup, milk, and shallots. Pour the mixture into a heat-resistant baking dish and place it on to the grill, closing the bottom vents by a third for medium-high heat cooking. Cover the grill and cook the casserole until the bean mixture is fully heated and begins to bubble, approximately 15 minutes.

Remove from the heat, top with French fried onions, and serve.

Nutritional Facts


Calories Per Serving136

Folate equivalent (total)48µg12%

FRENCH'S Green Bean Casserole

Ready to make the best green bean casserole? Creamy mushroom sauce surrounded by tender green beans, topped with the crunchy flavor of French's Crispy Fried Onions make this holiday casserole an instant classic. You can use fresh, frozen or canned green beans for this dish. Just add a dash (or two) of black pepper to kick up the spice in this family favorite. This simple holiday green bean casserole recipe is ready in just 40 minutes - for a Thanksgiving dinner full of flavor the family will remember for years.

How long does green bean casserole take to cook?

  • 1/2 wheel of Camembert
  • 1 6 inch baguette (cut in half)
  • 2 tsp. of butter (unsalted)
  • 2 tsp. of French Onion Dip seasoning
  • 1.5 tbsp. mushrooms (sauteed shiitake)
  • 8 green beans (about, cooked)

Begin mixing the butter with the french onion seasoning and set aside. Next, start by cutting the baguette in half and placing half the cheese on one side. Next, add some of your cooked green beans and then top with the crispy sauteed shiitake mushrooms. Pile on the rest of the brie and finish with adding the other piece of bread on top.

Heat a medium sized cast iron skillet or panini press over medium heat and add in the buttered sandwich. Press the sandwich down with a handheld press or a brick that's been covered in aluminum foil and let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt. Once one side is ready, gently flip the sandwich and repeat the pressing process until all the cheese has melted and the other side is as toasted and crisped up as side 1. When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.

Recipe: Grilled Green Bean Casserole

Instructions: Prepare the grill for direct, medium heat, 350 degrees.

Wrap the onion in foil all over and crimp the edges. Bake on the grill until soft, about 35 minutes. Poke it with a sharp knife to see if it is cooked through, remove from grill, unwrap and set aside to cool.

Blanch the beans by bringing 2 quarts of salted water to a boil on grill. Cook the green beans for 1 minute. Remove beans from the water and plunge into a dish of ice water to stop the cooking.

Drain the beans and place in a mixing bowl. Toss with 2 tablespoons of olive oil, the salt and pepper and half of the garlic. Set aside.

In another bowl, toss the mushrooms with the remaining olive oil, salt, pepper, thyme and garlic.

Set the grill basket directly over the coals and allow it to heat up for 3-4 minutes. Spread out the green beans on it, close the lid and cook for about 8 minutes. Once the green beans have cooked, transfer them to a large mixing bowl, set aside and put the empty grill basket on the grill.

Spread the mushrooms in the basket and cook for about 8 minutes. The mushrooms will be browned and soft. Add them to the bowl with the beans.

Add cream of mushroom soup to bowl. Peel the outer skin from the roasted onion, slice it in half and then slice lengthwise it into thick strips. Add that to the bowl. Mix everything together and spread out evenly into the aluminum foil pan.

Place the pan on the grill and cook the casserole with the lid closed until heated through and lightly browned (about 30 minutes). Sprinkle with crispy onions and serve.

Grilled Green Bean Casserole Is Your New Fall Side Dish

Welcome back to Sunday Sustenance! We are rapidly approaching roast season, yet I’m still grilling as if it was July. I’m ready for roast beef with all the fixins, but it has been far too hot to run the oven for the better part of four hours.

Apple Pie In An Apple Is A Simple, Sweet Treat

Welcome back to Sunday Sustenance! It is 57 degrees at the time of my writing this, which means…

Like you, many of my preferred fixin’s and sides require that oven to be at a temperature greater than 70℉. And on Thanksgiving or Christmas? Forget it. That oven is dedicated for the better part of 5 hours, and I don’t have the time or space to get much else in there. And the way things have been going weather-wise, I really don’t want to be running the oven any longer than I have to. So what’s the solution?

Big surface area? Check. Cooking with indirect heat? Check. The Outdoor Oven, aka The Grill, is here to save the day, and is there a better side dish to break in the season than green bean casserole?

There is only one GBC recipe for me, and that is Alton Brown’s . Sure, I have a soft spot for the back of the can version—who doesn’t—but it’s time that we stepped up our collective game.

Best Ever Green Bean Casserole

Recipe courtesy Alton Brown/Food Network

For the topping:

· 2 medium onions, thinly sliced

· 2 tablespoons panko bread crumbs

For the beans and sauce:

· 2 tablespoons plus 1 teaspoon kosher salt, divided

· 1 pound fresh green beans, rinsed, trimmed and halved

· 2 tablespoons unsalted butter

· 12 ounces mushrooms, trimmed and cut into ½ inch pieces

· ½ teaspoon freshly ground black pepper

· ¼ teaspoon freshly ground nutmeg

· 2 tablespoons all-purpose flour

Now, Alton’s original recipe has you coat a cookie sheet with non-stick spray and roast the topping for 30 minutes at 475℉. That would basically turn my apartment into a slice of Hell, so grab a cast iron skillet

Preheat your grill, aiming for a target temperature of 500℉ to compensate for the heat lost when you open the lid. Lightly oil your skillet with a high heat tolerance oil, such as a light olive oil or safflower. Not a puddle, just enough to coat the interior of the pan. I’ve got a 12-inch skillet here, which will afford me a decent amount of space for my onions, and used about ½ tablespoon of oil to coat.

Combine the onions, flour, panko and salt in a large bowl and toss to combine. Place them in the pan, and the pan on the grill. Once the lid is down, adjust to maintain 475 degrees for 30 minutes or until crisp, tossing 2 to 3 times during the cooking. I suggest that you remove the pan quickly from the grill to a nearby trivet and keeping the grill closed instead of leaving the lid open the entire time. Heat loss isn’t so bad indoors, but it is a real threat to cooking outdoors. Once they’re finished, remove them from the grill and set aside. Clean out your pan, and drop your grill temp to about 425℉. While the onions cook, use your downtime to prepare the beans and sauce. Bring a gallon of water and 2 tablespoons of the salt to a boil, then add the beans, cooking for 5 minutes. Remove to a bowl of ice water to stop them from cooking any further—blanching will prevent them from being soggy bean tubes when all is said and done.

Grab that cast iron skillet from earlier, and melt the butter in it over medium-high heat. Add the mushrooms, the remaining teaspoon of salt and pepper and stir occasionally until the mushrooms begin to release their liquid—about 4 to 5 minutes. Add the garlic and nutmeg, cooking for an additional 1 to 2 minutes. Sprinkle the flour over the mixture and stir it to coat, cooking for yet another minute, before adding the broth, stirring, and cooking for another minute.

Drop the heat to medium-low and add the half-and-half. Cook until thickened, about 6 to 8 minutes.

Since the pan is now hotter than the fires of Mt. Doom, carefully remove it the from the heat and stir in ¼ of the onions, and all of the green beans. Top with the remaining onions that you definitely didn’t snack on, and place the pan on the cool side of the grill. Once it’s on, lower your burners to maintain a temperature closer to 400℉, and “bake” until bubbly, about 15 minutes. Though you can serve it immediately, I suggest letting it rest for 5-10 minutes, because I value the roof of my mouth.

Now, there are some things to remember when oven grilling. First and foremost, temperature control is going to be much more involved than it would be with a thermostat controlled oven. Gas grill owners will find this method to be much easier than those with charcoal setups. And although most modern grills come with a probe thermometer built into the lid, I still recommend owning one with an oven/grill clip just in case. My favorite model provides a timer, but more importantly allows you to set min/max temperature alarms, an incredibly useful feature for long, slow roasting.

Also, many of these casserole-style dishes are traditionally cooked in glass or ceramic dishes—DO NOT use those on your grill, unless you hate both your grill and pan. Thermal expansion is a real thing, and even indirect heat can be too intense for them. Stick to cast iron or disposable aluminum pans.

Worth mentioning is the hideous phrase “turn off half of the burners”. Although I own a 2017 Weber, they have yet to debut a 3 burner model that allow me to use only a portion of a single burner. Instead, use as many burners as you need to maintain the target temperature while keeping indirect heat. Even still, some three burner grills won’t allow for much cook space and indirect cooking. In this case, place a piece of heavy duty aluminum foil under the pan to diffuse the heat. Cook time will vary slightly with this method, so be sure to use a thermometer to check for doneness when applicable.

Oven grilling is, hands down, a great way to showcase your own cooking ability and versatility to your guests. If you’re a fan, stick around—I’m going to be taking a look at a few more recipes using this method this season.

Grilled Green Bean Casserole

As the march towards the holiday season continues, we are turning to the team at HPBA BBQ is offering up a grilling take on a Thanksgiving classic, green bean casserole, in a recipe created by Napoleon Grills.



1 large bag of fresh green beans

1 cup shredded sharp cheddar cheese

1 cup crushed nacho cheese flavored Wheat Thins, or Doritos


Preheat your grill to 400°F and prepare for indirect grilling.

Make short work of dicing bacon by using kitchen sheers to cut it. Fry the bacon up until it's crispy, then transfer it to a dish lined with paper towel.

While your bacon is getting crispy. Wash and take the ends off of the green beans, then cut them into bite sized pieces. Cook the beans in boiling water, or steam them until they are almost cooked through, 3 to 5 minutes.

Add enough flour to the bacon drippings to create a smooth paste (just like making gravy), mix in some Bone Dust. Add the chicken stock, stirring until smooth, then the sour cream and milk. Allow that to simmer while you assemble the ingredients.

Place the beans, and bacon into a baking dish or casserole dish. Pour the sauce you made over it. Stir in 3/4 of the cheese, then top the casserole with the remaining cheese. Top the cheese with crushed wheat thins.

Bake over indirect heat for 30 minutes, or until the inside is bubbling and the top is crispy.

Cheesy Baked Green Bean Casserole

Not going to lie, my Mother-in-law's cheesy green bean casserole is the bomb!

It's legit the only green bean casserole recipe that you'll ever need because it is complete perfection.

So what makes hers different from the rest?

Well, first of all it's loaded with sharp cheddar so you know it's going to be good.

Second of all, it's slow roasted which makes it very different than your traditional versions.

The slow roasting creates a creamy, jammy, melt-in-your-mouth texture that is completely irresistible.

The top has a crispy cheesy onion crust that provides the perfect textural contrast.

Looking for some more tasty side dish recipes? Why not try my classic white cheddar mac and cheese, my Southern Jiffy Cornbread Dressing or my Guy's Grocery Games winning Butternut Squash Mac and Cheese.

And if you need some tasty appetizers to go with it, I've got plenty!

If you like crispy baked handheld options, try my Curried Sweet Potato Empanadas, my Asparagus Puff Goat Cheese Pastries, or these Crispy English Sausage Rolls.

Green Bean Casserole Make Ahead Tips

If making ahead for a holiday you can prepare the casserole ahead of time and store it in the refrigerator for up to 3 days. While the oven is heating up you can add the french fried onions. You can do the same if making ahead to take on a campout. Prep the casserole in a Dutch oven liner, over tightly keep in the color until ready to bake. While the coals are preparing, place the liner in a Dutch oven and add the french fried onions. Bake at the same temperature and time you would as in an oven. Consult the Dutch oven coal chart for more information on how many coals you will need to attain the correct temperature.

Making delicious homemade bacon bits adds a lot to any dish.

Bacon-Braised Green Beans

After decades of mushy vegetables, the current trend veers in the opposite direction—it's hip to cook produce as little as possible. I love raw veggies, but there is definitely a time for soft, well-cooked green beans. It's important to season them heavily, though, so we cook them in an acidic blend of stock and vinegar and add smoky bacon.

These Grilled Green Beans are an easy Side Dish Recipe!

Now if you are not a fan of fresh green beans ( I used to not be) go ahead and give these a try anyway. Like most things on the grill – you will be surprised by how delicious these actually taste. AND if I have not convinced you to try fresh green beans, then you can do this with canned. Just drain them and shorten the cooking time in half.

My husband was surprised by how delicious these were and he’s officially a fan of grilled green beans now.

These are fantastic with Balsamic Pork Tenderloin, Slow Cooker Whole Chicken, Easy Baked Tilapia and more! Truly, you will love these green beans! Once you try them you will understand. They are tender but a little crunchy and the grill just gives them the best flavor. So good!

Green Bean Casserole

Recipe adapted from Zoe Schor, Split-Rail, Chicago, IL

Yield: 6 servings

Prep Time: 35 minutes

Cook Time: 1 hour and 10 minutes

Total Time: 1 hour and 45 minutes


5 tablespoons vegetable oil, divided

1 pound cremini mushrooms&mdashcleaned, trimmed and quartered

1 pound oyster mushrooms&mdashcleaned, trimmed and halved

Kosher salt and freshly ground black pepper, to taste

1½ pounds green beans, trimmed

4 tablespoons unsalted butter

1 large shallot, thinly sliced into rings

Freshly chopped dill, tarragon and basil, for garnish


1. Make the mushroom sauce: In a large saucepan or Dutch oven, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the cremini mushrooms and cook, stirring often, until golden, 8 to 10 minutes. Transfer to a bowl and add 2 more tablespoons of vegetable oil and the oyster mushrooms. Cook, stirring often, until golden, 8 to 10 minutes. Transfer to the bowl with the cremini mushrooms.

2. Add the remaining 1 tablespoon of vegetable oil and the shallots to the pan. Cook until softened, 2 minutes, then add the garlic and cook 1 minute more. Deglaze the pan with the wine and cook until reduced, 4 to 5 minutes.

3. Add the mushrooms back into the pan, along with the cream and the herbs. Bring to a simmer and cook until reduced by a third, 15 to 20 minutes. Remove from the heat and season with salt and pepper.

4. Make the casserole: Preheat the oven to 400°. Bring a large pot of salted water to a boil and prepare an ice bath. Blanch the green beans until crisp-tender, 2 minutes, then using a slotted spoon, transfer to the ice bath to chill. Drain the green beans and add them to the mushroom sauce. Toss to coat and adjust the seasoning with salt.

5. Transfer the green bean mixture to a 9-by-13-inch casserole dish. Bake until golden and bubbling, 25 to 30 minutes.

6. Meanwhile, in a medium skillet, melt the butter over medium-high heat. Add the garlic and cook until fragrant, 1 minute, then add the bread crumbs. Cook, stirring constantly, until golden, 2 to 3 minutes. Transfer to a bowl and season with salt.

7. Heat 1 inch of vegetable oil in a small saucepan to 350° and line a plate with paper towels. In a small bowl, toss the shallot rings with the cornstarch to coat. Shake off any excess cornstarch and fry the shallots until golden, 1 minute. Transfer to the prepared plate to drain and season with salt.

8. When the casserole comes out of the oven, top with the bread crumbs, fried shallots and fresh herbs, then serve.