Fall Flavours: Baked Green Bean Casserole with Pulled Pork

by: Phylicia Burd

Steps

Did you know the classic Green Bean Casserole was created by the Campbell Soup Company? Ever since, Thanksgiving meals have not been complete without it. 70 years have passed since Green Bean Casserole became popular and I personally think it's time for a bit of a facelift. This Traeger recipe is great for several reasons. Not only does it bring pulled pork into the equation and add that complexity of flavour, you can use leftover pulled pork to stretch your food (and money) budget. 

Before you jump feet first into this twist on a classic fall recipe, make sure you have all the tools you'll need to pull it off. Today I'm using the Traeger Timberline 1300, but you can use any Traeger smoker or smoker grill. You will also need a high quality casserole dish that can fit comfortably in your barbecue - I'd recommend the Napoleon Ceramic Casserole Dish. Of course, since we are using a pellet grill, you'll want to think about what pellets you'll be using. Choosing a flavoured pellet can create a flavour profile unique to your cook. I'm going to use a mixture of Apple and Hickory to add complexity. 

Let's Get Started: 

1. When ready to cook, set the Traeger to 375°F and preheat, lid closed for 15 minutes. 

2. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool. Trim stem ends.

3. Heat 1 Tbsp oil in a large skillet over medium-high heat. Cook half of the mushrooms, without stirring, until golden brown, about 2 minutes. Toss and continue to cook, until browned on both sides, about 3 minutes more. 

4. Add 2 Tbsp butter and 2 sprigs of thyme to the pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp butter, salt and remaining oil, mushrooms, and thyme. 

5. Melt remaining 2 Tbsp butter in a large saucepan over medium-low heat. Whisk in flour and cook, whisking occasionally until roux is golden brown and smells nutty, about 4 minutes. Whisk in milk and cream. 

6. Increase heat and bring to a simmer, whisking often, and cook until sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and parmesan. Season with salt and pepper. 

7. Arrange pulled pork, green beans, and mushrooms in a 2 quart baking dish. Pour sauce over.

8. Cover tightly with foil and bake until sauce is bubbling, about 25-30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around edges, about 15-20 minutes longer. 

9. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes.

10. Remove and let sit 10 minutes to set before serving. 

Happy Grilling and remember, you got this!

Written by: Phylicia Burd

Recipe by: Traeger