Smoked Green Bean Casserole With Homemade Mushroom Soup

Fresh green beans with a creamy mushroom soup sauce and crispy onion topper.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 457kcal

Wash the green beans and snap off the ends, then blanch them for 4-5 minutes in boiling water.
Transfer them to an ice bath to cool. This will stop the cooking process and keep your green beans nice and bright. Once they’ve cooled, you can strain them and set them aside.
In a medium pot over medium-high heat, add a half stick of butter and let it melt.
Add the diced onion and diced mushrooms to the pot and saute until the onions are transluscent.
Add the minced garlic and cook for another 2-3 minutes or until fragrant.
Add the remaining half stick of butter along with the flour and mix until a thick roux forms. The mixture should look like a paste.
Add the half-and-half and heavy cream while whisking. Continue to whisk until a thick cream sauce forms, and then let it simmer for 5 minutes.
Season the sauce with Worcestershire, salt and pepper.
In a large mixing bowl, add your blanched green beans along with the cream of mushroom sauce and half of your crispy fried onions. Mix until well-combined and each green bean is coated in that cream sauce.
Transfer the green beans to an aluminum pan or baking dish, then top with the remaining crispy fried onions.
Place the pan on the smoker and let it smoke for 45 minutes, or until the sauce is bubbly and the onions are golden brown and crispy.
Remove from the smoker and serve immediately.

If using canned beans, skip the blanching and ice bath steps.