Green Bean Casserole

A traditional holiday casserole with a twist.



  • slices of bacon, diced 
  • 1/2 cups (120 ml) yellow onion, chopped 
  • cloves garlic minced 
  • 2 cups (480 ml) sliced baby bella mushrooms, chopped 
  • 5 cups (1200 ml) fresh green beans, trimmed 
  • 3 tablespoons (45 ml) butter 
  • 3 tablespoons (45 ml) all-purpose flour 
  • 4 cups (960 ml) low-sodium chicken broth, divided 
  • 1 cup (240 ml) half-and-half 
  • 3/4 teaspoons (3.8 ml) salt 
  • 1/4 teaspoons (1.3 ml) freshly ground black pepper 
  • 1/2 cups (120 ml) shredded cheddar cheese 
  • can French’s® Crispy Fried Onions 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Boil the green bean in 3 cups (720 ml) chicken broth for about 10 minutes, and then drain.

Step 3

Fry the bacon in a large skillet until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mix to a bowl.

Step 4

Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and 1 cup (240 ml) chicken broth while constantly whisking to prevent lumps.

Step 5

Add the mushroom and bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.

Step 6

Pour the bean mixture into the Rectangular Drip Pan and sprinkle the French’s®Crispy Fried Onions and the cheddar cheese over the top. Bake uncovered for 30 minutes.

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