Smoked Green Bean Casserole with Bacon, Homemade Crispy Onions & Big Smoky Flavor!

Melt 2 tablespoons of butter in a skillet over medium heat.

Add diced onion and mushrooms, cooking for about 5 to 6 minutes until golden and soft.

Stir in minced garlic and sprinkle in flour, mixing everything together.

Slowly pour in half and half while whisking and stirring, allowing it to thicken into a silky creamy sauce over 2 to 3 minutes.

Once thickened, stir in shredded cheese, salt, and pepper until the cheese melts into the sauce.

Add thawed drained green beans and half of the bacon, folding everything together until the beans are coated in the sauce.

Transfer the mixture to a greased 9 by 13 dish or a cast iron skillet.

Place the dish on the smoker uncovered at 250° F for 45 to 60 minutes until edges are lightly browned and the top is bubbling.

While the casserole smokes, prepare crispy onions by tossing thinly sliced onions in an egg and water wash, then coating them in flour and salt.

Fry the coated onions in 350 degree oil for 2 to 3 minutes until golden, stirring with tongs to ensure even cooking.

Lay fried onions on paper towels to drain, being careful not to eat them all; this process may take three batches.

After the casserole is cooked through, top it with crispy onions and the rest of the bacon.

Return the casserole to the smoker for about 10 more minutes to crisp the topping and add smoke flavor.

Let the casserole rest for about 5 minutes before serving to help it set.

Equipment Needed

Spice Level:

Allergens