Green Bean Casserole

A fan favorite, you’ll love this smoky version of Green Bean Casserole with a crispy topping cooked right on the EGG!

Ingredients

2 lbs Green Beans – ends trimmed off
Kosher Salt
2 Tbsp Extra Virgin Olive Oil
1 lb Bay Bella Mushrooms, sliced thin
6 Tbsp unsalted butter, divided
3-4 Sprigs of thyme
2 Tbsp all-purpose flour
1 ¼ C whole milk
1 C Heavy Cream
4 tsp minced garlic
½ cup grated parmesan cheese
Fresh ground black pepper
1 C French fried onions

Equipment:

EGGspander

Cast Iron Skillet

Instructions

1. Drop your green beans into boiling water that has been heavily salted with kosher salt until bright green and about half way to doneness. Approximately 3 ½ minutes.

2. Set up your Big Green Egg EGGspander for two-zone cooking over medium-high heat. Place your BGE Cast Iron pan over the direct fireside and add the olive oil. Add the mushrooms and allow them to cook without stirring until golden brown. Now, stir occasionally until the mushrooms are golden on both sides. Add the thyme and 4 Tbsp of butter and continue stirring until the butter and mushrooms are dark brown and very tender. (about 4 minutes more) Season with kosher salt and transfer them to a plate.

3. Add the remaining 2 Tbsp of butter to the pan and whisk in the milk and heavy cream. Continue whisking until the sauce is thick and will coat the back of a spoon. If it starts boiling too hard, slide the pan over to the indirect side to cool for a moment. Once the proper thickness is achieved, remove the pan from the heat and whisk in the garlic, the parmesan cheese, and freshly ground black pepper (just a little bit.)

4. Add the beans and the mushrooms to the pan and mix until well combined and everything is coated with the sauce. Cover and seal tightly with foil.

5. Carefully add another half-moon convEGGtor to the Egg for indirect cooking and set it at 375°F. Place the covered pan on the grates and cook for 15 minutes.

6. Carefully remove the foil and cover the casserole with the French-fried onions. Close the dome and continue cooking for 10 minutes or until the onions are golden brown.

7. Remove the pan from the Egg, allow it to rest for ten minutes, and enjoy your holiday meal!

Recipe and photo from Big Green Egg.