This smoked green bean casserole recipe combines the goodness of fresh green beans nestled in a creamy mushroom sauce and topped with crispy french fried onions. But it doesn’t stop there. This green bean casserole gets a light kiss of smoke, taking it from good to amazingly delicious!

This classic green bean casserole spends a little time in the smoker. If you’re already cooking a smoked turkey or prime rib, simply add it to the smoker toward the end of cooking time. It will be ready just in time to carve the meat. Serve this comfort food side dish during the holidays or for special occasions. The best part is that it is so easy to make.

Why This Recipe Works

• This green bean casserole is easy to assemble and pop right into your grill or smoker.
• The creamy mushroom base balances the smoky flavors perfectly.
• This recipe offers a new twist on a classic side dish, making it a great choice for your Thanksgiving menu.
• Let’s not forget those crispy, crunchy fried onions. It is a great ingredient that goes from the package to becoming a topping in seconds.
• This one-pan (or skillet) green bean casserole is great for potlucks. All you need to do is bake it and take it.

Ingredients

• Fresh green beans
• Canned cream of mushroom soup
• Evaporated milk (substitute with whole milk)
• Melted butter
• Soy sauce
• Cajun Seasoning (or your favorite bottled BBQ spice rub or seasoned salt)
• Black pepper
• French fried onions (pre-packaged crispy onions)

How to make smoked green bean casserole

• Preheat your smoker to 275 degrees F. Use your choice of wood chips or pellets for a smoky flavor. Oak or cherry works great.
• Wash and trim the ends off of the fresh green beans. Simmer them in a large pot of water on your stovetop for 3-4 minutes. Drain, rinse with ice-cold water, drain once more, and set aside.
• In a large bowl, stir the cream of mushroom soup, milk, melted butter, soy sauce, Cajun seasoning, and back pepper together.
• Gently fold the parboiled green beans into the soup mixture, along with 1/2 cup of the onions.
• Pour the green bean mixture into a lightly grease cast iron skillet or aluminum pan. Non-stick spray is a easy way to grease the pan with minimal effort.
• Top with the remaining crispy onions, and place the skillet into your smoker. Close the lid, and let it cook for 20 minutes or more until the green beans are tender but still have a bit of crunch to them.
• Remove it from your smoker and let it cool for 5 minutes. Serve and enjoy!

Storing leftovers

Store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through. Do not freeze. Please note that the texture will be softer, including the onions, when reheated.

Green bean casserole variations

• Add a little salty crunch with chopped crispy bacon. You can also add chopped ham or use a pecan-onion topping for extra smokiness or crunch.
• If you want it spicy, add 1 seeded and finely diced jalapeno to the mushroom mixture.
• Not a fan of mushrooms? Use cream of chicken or celery soup instead.
• Substitute green beans with fresh asparagus spears. Do not parboil or blanch them first. Asparagus tends to become mushy quickly.
• Use Lawry’s seasoned salt instead of Cajun seasoning.
• Add 1/2 cup of grated white cheddar cheese or 1/4 cup grated parmesan cheese to the sauce for a tart, creamy, satisfying side dish.
• Add 1-2 crushed garlic cloves to the soup mixture to build a savory flavor.

More delicious side dishes

• Bacon-Wrapped Green Beans
• Chipotle Cranberry Sauce
• Funeral Potatoes
• Twice Baked Potatoes
• Texas Creamed Corn
• Smoked Au Gratin Potatoes
• Loaded Sweet Potatoes

Print

Smoked Green Bean Casserole

This smoked green bean casserole recipe combines the goodness of fresh green beans nestled in a creamy mushroom sauce and topped with crispy french fried onions. But it doesn’t stop there. This green bean casserole gets a light kiss of smoke, taking it from good to amazingly delicious!

Course Side Dish

Cuisine American Food

Keyword green bean casserole, smoked green bean casserole

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 139kcal

Ingredients

• 1 1/2 pounds fresh green bean
• 1 can cream of mushroom soup 10.5 ounces
• 1/2 cup evaporated milk sub with whole milk
• 2 tablespoons melted butter
• 1 teaspoon soy sauce
• 1/4 teaspoon Cajun Seasoning sub with Lawry’s seasoned salt for a milder flavor
• 1/4 teaspoon black pepper
• 1 1/2 cups french fried onions or crispy onions

Instructions

• Preheat your smoker to 275 degrees F. Use your choice of wood chips or pellets for a smoky flavor. Oak or cherry works great.
• Wash and trim the ends off of the fresh green beans. Simmer in a pot of water on your stovetop for 4 minutes. Drain, rinse with ice-cold water, drain once more, and set aside.
• In a bowl, combine the cream of mushroom soup, milk, melted butter, soy sauce, Cajun seasoning, and back pepper.
• Gently fold the parboiled green beans into the mixture, along with 1/2 cup of the onions.
• Arrange the mixture into a lightly oiled cast-iron pan or aluminum pan.
• Top with the remaining crispy onions, and place the skillet into your smoker. Close the lid, and let it cook for 20 minutes or more until the green beans are tender but still have a bit of crunch to them.
• Remove it from your smoker and let it cool for 5 minutes. Serve and enjoy!
• Store leftover smoked green bean casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through. Do not freeze. Please note that the texture will be softer, including the onions, when reheated.

Notes

Recipe variations

Add a little salty crunch with chopped crispy bacon.
If you want it spicy, add 1 seeded and finely diced jalapeno to the mushroom mixture.
Not a fan of mushrooms? Use cream of chicken or celery soup instead.
Substitute green beans with fresh asparagus spears. Do not parboil or blanch them frst. Asparagus tends to become mushy quickly.
Use Lawry’s seasoned salt instead of Cajun seasoning.
Add 1/2 cup of grated white cheddar to the sauce for a tart, creamy, satisfying side dish.

Nutrition

Calories: 139kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 175mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 743IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 1mg

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