Smoked Green Bean Casserole – You Won’t Believe How Good!

Smoked green bean casserole isn’t just another way to prepare green beans for the holiday table – it’s one of the tastiest, adding a unique smoky twist that pairs perfectly with the creamy, cheesy ingredients and creates a rich, savory side dish that won’t just blend into the background. Using a smoker to add flavor to the green beans results in a dish that has depth of flavor and isn’t your typical green bean casserole. The smoky flavor adds a layer of complexity and depth that complements the creaminess from the soup and cheese.

Smoked Green Bean Casserole Recipe

Taking the classic holiday green bean casserole and giving it a smoky makeover, this quick and easy smoked green bean casserole recipe combines a flavorful blend of green beans, cream of mushroom soup, cheddar cheese, and smoke for a hearty side dish that is the perfect accompanying dish for your Thanksgiving dinner or holiday gathering. This smoked version of the casserole can be prepared in less than 10 minutes to prep and only 40 minutes to cook, making it an ideal last-minute dish whether you’re cooking in the oven or using a smoker. This smoky twist on the classic green bean casserole elevates it from a standard side dish into something truly unique and special.

This recipe is all about giving that beloved dish a smoky upgrade. But here’s the best part: you get to choose your own adventure! I’ve discussed two methods for this recipe, one making everything from scratch, and the other, a quick fix using store-bought ingredients. So, let’s get cooking and make your own culinary masterpiece!

Why You Will Love This Recipe? 

This recipe is incredibly quick and easy to make, providing a new twist on a traditional holiday side dish. For me, it’s so nice to find a recipe that takes minimal effort. All I need to do is simply snap the green beans, then mix all the ingredients together and pour them into a baking pan to cook in the oven or smoker. I appreciate that it’s ready in under an hour, making it a great option for me during the busy times of the holiday season when I have a lot going on. The ease of this recipe is perfect for my lifestyle.

I love adding extra layers of flavor, so using a simple BBQ rub with a combination of paprika, sugar, black pepper, garlic, onion, and chili peppers to give the dish a good smoky, flavorful surprise is right up my alley. Paired with the creamy mushroom soup and cheesy mixture, it creates such a richly flavored dish. As an adventurous home chef, finding recipes like this that are bold, yet easy is what draws me in. This is definitely one of the best green bean casserole recipes I’ve tried.

As someone who truly appreciates a good homemade meal, I find this smoky comfort food casserole to be great for any occasion, but especially welcoming during the chillier holiday season. I love serving it alongside our Thanksgiving turkey or Christmas ham. With the easy recipe and ability to quickly put together a second batch, it’s guaranteed to become a fast favorite recipe on our dinner table. I need to make this side dish a staple for all of our future special holiday meals!

A Three-Part Journey to Deliciousness

This green bean casserole comes together with 3 parts: the crunchy onion strings, the casserole itself, and the final cooking in the smoker. Be sure to first make the fried onions to use as the topping, then you can get started on the actual casserole filling before finishing with a smoky bake. Scroll to the bottom of this post for the printable recipe card listing all the ingredients and instructions.

• For a truly magical casserole, I always make sure to start by making the crunchy onion strings from scratch. They are the crown jewel that makes this recipe so much better than just using fried onions from a can, guys. The secret is to really cook the onions down until nice and crisp.

• To make the green bean casserole itself, first blanch the green beans and sauté the mushrooms, then combine all the ingredients together in a cast iron skillet. Top with the crunchy onion strings, then transfer the full casserole to the smoker to finish cooking and get ready for that final bake.

• Lastly, cook the fully assembled casserole in your preheated smoker at 400 degrees F to smoke infuse the green bean flavor for about 30 minutes. You can then serve the smoky dish right away while still hot to ensure the beans stay nice and crisp. Enjoy this updated holiday favorite!

Smoky Green Bean Casserole: Crafting from Scratch

Preheat Oven & Smoker:

For this recipe, I like to ensure all components are made from scratch to truly elevate the flavors. The first step is to preheat the oven to 400 degrees F and preheat the smoker to 275 degrees F. I typically use cherry wood to smoke with because I love its subtle sweetness. However, you can certainly use your favorite hard wood – I’d recommend pecan, apple, hickory, or alder which all pair nicely in this recipe.

Make Crunchy Onion Strings:

Next, I fill my largest stock pot with water and stir in about 1 tablespoon of salt. Once the water comes to a boil, it will be ready to blanch the beans.While the water heats up, I like to prepare the all-important crunchy onion strings. I place the sliced onions in a gallon-sized zip top bag and pour in the beaten eggs to toss and coat.

Then in a small bowl, I combine about 1/4 cup of flour with some panko and 1 teaspoon salt. I transfer the egg coated onions to this panko mixture in a shallow pan to toss and coat. Having everything prepped and ready allows me to efficiently assemble the whole casserole.

Bake the Onions:

For baking the onions, I start by taking my largest baking sheet and covering it with a piece of aluminum foil. I like to liberally coat the foil with nonstick spray, so the onions don’t stick. Then I evenly spread out the sliced onion rings on top, being careful not to let them overlap too much.

Into my preheated high temperature oven they go. Every 5 minutes, I’ll gently stir them to ensure even baking, cooking for about 20 minutes total. When the onions are a beautiful golden brown, I remove them from the oven and set them aside to cool until needed.

Blanch the Green Beans:

For blanching the green beans, I carefully place the trimmed green beans into the salted boiling water. After 5 minutes, I drain them and quickly rinse with icy cold water to halt the cooking process. This helps the beans retain their bright color and crisp texture for the finished casserole.

Sautée the Mushrooms:

Once the onions and beans are taken care of, it’s time to cook up the mushrooms. I melt a few tablespoons of butter in my trusty 12-inch cast iron skillet over medium-high heat. Once the butter is foamy, I add the sliced mushrooms and stir to coat them well. Then I sprinkle on about a teaspoon each of salt and black pepper to really enhance the umami flavors.

As the mushrooms soften and start to brown around the edges, I continue stirring for 4–5 minutes. Towards the end, I stir in a few cloves of minced garlic and cook for one more minute to gently soften it. The aromatic toasted mushrooms are now ready to add richness to the casserole.

Assemble the Casserole:

Now it’s time to assemble the casserole. In the same cast iron pan with the cooked mushrooms, I sprinkle in the remaining 2 teaspoons of flour and stir to coat everything and break up any clumps. Letting that cook for about 2 minutes helps dull the raw flour taste. Then I slowly stir in the chicken broth. As the mixture steams and bubbles, I use a wooden spoon to stir continuously, scraping up all the browned bits of mushroom and flour stuck on the bottom of the pan.

After just 1 minute, I whisk in the rich half-and-half cream and continue cooking over medium-low heat. In only about 5 more minutes, the sauce has reduced and thickened to a lush, creamy texture. Then I remove the pan from the heat and gently stir in the blanched green beans to coat them evenly in the dreamy mushroom cream sauce.

Smoke the Casserole:

Once the green beans are well-dressed in the cream sauce, it’s time to finish smoking the casserole. I top the lush mixture of green beans and mushroom cream in my trusty cast iron skillet with the crispy, crunchy onions. Then I transfer the whole pan into my smoker, placing it directly on the upper grill grate. With the lid closed, I let it smoke for 30 minutes to allow the smoky flavors to fully permeate the warm casserole within.

After 30 minutes, I carefully remove the now smoky green bean casserole beauty from the smoker. I find it best to let it cool for about 5 minutes before serving this masterpiece of sides, still piping hot and ready to compliment any main dish for a truly decadent smoked comfort meal. I can’t wait to devour this fully from scratch creation!

Make Ahead Tip: This casserole can easily be prepped a full day ahead of time, making it perfect for busy schedules or entertaining. The green bean mixture and fried onions can both be made up to two days in advance. Simply assemble the green bean mixture as directed, then top it with the fried onions. Cover and refrigerate the fully assembled casserole tray for up to one day before smoking. When ready to serve, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Then smoke as directed, right before your guests arrive or the meal is served. 

Quick & Easy Smoked Green Bean Casserole (Using Store-Bought Ingredients)

Ingredients Needed:

• 3 14.5 oz cans of green beans 
• 1 10.5 oz  can of cream of mushroom soup
• 1 6 oz container of French’s original crispy fried onions 
• 3/4 cup of shredded cheddar cheese 
• 1 tablespoon of an all purpose bbq rub 
• 1 tablespoon soy sauce 
• 1/2 cup of milk

Instructions:

Start, draining the juices from cans of green beans and pour them into a colander or strainer over-the-sink to drain. Let them sit and rest, then preheat the oven or smoker to 350 degrees F. Grease 8×11 inch aluminum pan or large casserole dish.

Mix the cans of drained green beans with one can of cream of mushroom soup, half a cup shredded cheddar cheese, some milk, and soy sauce in a large mixing bowl. Add a teaspoon of your favorite BBQ rub mixture or homemade seasoning. You can also combine the ingredients in a bowl, and then transfer the green bean mixture to the cast iron skillet.

Once everything is blended well, top the casserole with another layer of cheddar cheese. Place the pan in the preheated oven or smoker and cook for 30 minutes.

After 30 minutes, sprinkle a good amount of crispy onions over the top, returning it to the oven smoker for 10 more minutes until nice and golden brown.

Can You Cook This in the Oven? 

The short answer is Yes.

For those who don’t have access to a smoker, this green bean casserole can still be enjoyed baked in the oven. To cook it in the oven, preheat your oven to the same temperature as specified on the recipe card, 400 degrees F. Make the fried onions as directed. Then follow the instructions written to make the green bean mixture. Assemble the full casserole by topping the green bean mixture with the fried onions. Bake the entire casserole in the oven at 400 degrees F for approximately 15–20 minutes, until the top is golden brown and the beans are heated through. 

Green Bean Remix: Bacon, Spice, Shroomy Goodness

1. Want bacon green bean casserole? Feel free to cook up a few slices and chop into small pieces before adding them to the green bean mixture. The saltiness of the bacon makes it even better.
2. Spicy kick? If you’re feeling adventurous, thinly slice a jalapeño or two and sprinkle into the dish along with a dash of cayenne pepper for an extra kick of heat.
3. As mentioned earlier, sautéing mushrooms to mix into the green bean cream sauce adds an extra layer of flavor and texture to this already creamy dish.

Storage & Reheating Tips for Smoky Green Beans

Any leftovers from this green bean casserole can be stored in an airtight container in the refrigerator for up to three days. The fried onions may start to soften slightly after a day of storage, but the flavors will still be delicious. When ready to enjoy the leftovers, you can gently reheat individual portions in the microwave for a couple of minutes, stirring halfway through. Or you can reheat the entire dish, covered, in a 350 degree F oven for about 8 to 10 minutes until piping hot throughout.

What to Serve with Smoked Green Bean Casserole? 

Allow the smoked green beans casserole to cool for about 5 minutes before serving. It’s the perfect companion to a warm Thanksgiving meal. Serve it alongside a whole roasted turkey breast, creamy homemade mashed potatoes, fall-off-the-bone smoked brisket, baked potatoes with assorted toppings, and an array of roasted autumnal vegetables. You can’t go wrong, offering crunchy candied bacon crackers, (with cream cheese) too. This smoky green bean hot dish adds great flavor, color and texture that balances beautifully with traditional Thanksgiving fare.

Wrapping It Up

Smoked green bean casserole is a unique take on a beloved holiday side dish. With aromatic wood smoke infusing each vegetable and complementing the creamy sauce, this recipe brings both comfort and unexpected flair to any Thanksgiving table. Whether enjoyed in the traditional manner or with creative twists, smoked green beans allow the natural taste of green beans to truly shine through in this classic preparation.

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Frequently Asked Questions (FAQs)

How long does green bean casserole last?

A homemade green bean casserole will last 3–4 days in the refrigerator. For optimal freshness and food safety, it’s best consumed within 3 days of being prepared. The casserole can be frozen for longer term storage, lasting about 3–4 months in the freezer. When reheating leftovers, it’s important to bring them to an internal temperature of 165°F.

How do you store green bean casserole?

For fridge storage, allow the casserole to cool completely before covering and placing in an airtight container or resealable plastic bag. It’s best stored on the bottom shelf, where it’s coldest. The casserole can also be frozen in an airtight freezer safe container, leaving 1-inch headspace for expansion. Thaw in the fridge overnight before reheating.

How many people eat green bean casserole?

A standard 9×13 inch pan of green bean casserole generally serves 8–12 people as a side dish. For a Thanksgiving meal where it’s one of many sides, it’ll serve 12–16 people comfortably. When potlucks or large gatherings are planned, you may want to double the recipe to serve 16–24 people.

How runny should green bean casserole be?

For the best texture, green bean casserole shouldn’t be too runny or too thick. It should have a sauce-like consistency that coats and lightly binds the beans together, but is not soupy or pourable. The perfect texture is achieved when the cream soup, milk/cream, and beans are blended until the liquid is absorbed, but the mixture is still moist. Reheating may cause it to thicken further.

How do you reheat green bean casserole?

There are a few safe methods to reheat leftover green bean casserole. In the oven, cover the casserole with foil and bake at 350°F until hot throughout, about 20–30 minutes. You can also reheat servings in the microwave. Use low power for 1–2 minutes, checking and stirring halfway through. For the stove top, heat it gently in a saucepan over medium-low heat, stirring occasionally, until hot, about 10–15 minutes. When reheating, take care not to overcook, which can dry it out.

Can you overcook green bean casserole?

Yes, it is possible to overcook green bean casserole. The key components that can be overcooked are the green beans themselves and the breadcrumb or fried onion topping. Overcooking the green beans will cause them to lose their bright green color and become limp and mushy. The topping can burn if left in the oven too long after baking. In general, do not exceed baking times in recipes by more than 5–10 minutes. Also watch that the breadcrumb or onion topping is a light golden brown and does not continue darkening. Remove the casserole from the oven as soon as it’s heated through, and the topping is the right color.

Smoked Green Bean Casserole

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: American

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

190

kcal

Total time

1

hour 

30

minutes

Smoked Green Bean Casserole is a unique twist on the classic side. With wood smoke infusing the green beans and cream sauce, this Thanksgiving dish delights with its blend of comforting and smoky flavors.

Ingredients

• For Crunchy Onion Strings:

• 1 medium onion thinly sliced

• 2 eggs lightly beaten

• ¼ cup all-purpose flour

• 1 Tablespoons panko bread crumbs

• 1 teaspoon kosher salt

• For Green Bean Casserole:

• 2 Tablespoons plus 1 teaspoons kosher salt divided use

• 1 pound fresh green beans ends trimmed

• 2 Tablespoons salted butter

• 12 ounces cremini mushrooms stems trimmed and caps thinly sliced

• ½ teaspoon freshly ground black pepper

• 2 cloves garlic minced

• 2 Tablespoons all-purpose flour

• 1 cup chicken broth

• 1 cup half and half

Directions

• Preheat Oven & Smoker:
• The first step is to preheat the oven to 400 degrees F and preheat the smoker to 275 degrees F. You can certainly use your favorite hard wood – I’d recommend pecan, apple, hickory, or alder which all pair nicely in this recipe.
• Make Crunchy Onion Strings:
• Next, fill largest stock pot with water and stir in about 1 tablespoon of salt. Once the water comes to a boil, it will be ready to blanch the beans. While the water heats up, prepare the all-important crunchy onion strings. Place the sliced onions in a gallon-sized zip top bag and pour in the beaten eggs to toss and coat.
• Then in a small bowl, I combine about 1/4 cup of flour with some panko and 1 teaspoon salt. I transfer the egg coated onions to this panko mixture in a shallow pan to toss and coat.
• Bake the Onions:
• For baking the onions, start by taking largest baking sheet and covering it with a piece of aluminum foil. Coat the foil with nonstick spray, so the onions don’t stick. Then evenly spread out the sliced onion rings on top, being careful not to let them overlap too much.
• Into preheated high temperature oven they go. Every 5 minutes, gently stir them to ensure even baking, cooking for about 20 minutes total. When the onions are a beautiful golden brown, remove them from the oven and set them aside to cool until needed.
• Blanch the Green Beans:
• For blanching the green beans, carefully place the trimmed green beans into the salted boiling water. After 5 minutes, drain them and quickly rinse with icy cold water to halt the cooking process. This helps the beans retain their bright color and crisp texture for the finished casserole.
• Sautée the Mushrooms:
• Once the onions and beans are taken care of, it’s time to cook up the mushrooms. Melt a few tablespoons of butter in 12-inch cast iron skillet over medium-high heat. Once the butter is foamy, add the sliced mushrooms and stir to coat them well. Then sprinkle on about a teaspoon each of salt and black pepper to really enhance the umami flavors.
• As the mushrooms soften and start to brown around the edges, continue stirring for 4–5 minutes. Towards the end, stir in a few cloves of minced garlic and cook for one more minute to gently soften it. The aromatic toasted mushrooms are now ready to add richness to the casserole.
• Assemble the Casserole:
• Now it’s time to assemble the casserole. In the same cast iron pan with the cooked mushrooms, sprinkle in the remaining 2 teaspoons of flour and stir to coat everything and break up any clumps. Letting that cook for about 2 minutes helps dull the raw flour taste. Then slowly stir in the chicken broth. As the mixture steams and bubbles, use a wooden spoon to stir continuously, scraping up all the browned bits of mushroom and flour stuck on the bottom of the pan.
• After just 1 minute, whisk in the rich half-and-half cream and continue cooking over medium-low heat. In only about 5 more minutes, the sauce has reduced and thickened to a lush, creamy texture. Then remove the pan from the heat and gently stir in the blanched green beans to coat them evenly in the dreamy mushroom cream sauce.
• Smoke the Casserole:
• Once the green beans are well-dressed in the cream sauce, it’s time to finish smoking the casserole. Top the lush mixture of green beans and mushroom cream in trusty cast iron skillet with the crispy, crunchy onions. Then transfer the whole pan into smoker, placing it directly on the upper grill grate. With the lid closed, let it smoke for 30 minutes to allow the smoky flavors to fully permeate the warm casserole within.
• After 30 minutes, carefully remove the now smoky green bean casserole beauty from the smoker. Let it cool for about 5 minutes before serving this masterpiece of sides, still piping hot and ready to compliment any main dish for a truly decadent smoked comfort meal.