Traeger Green Bean Casserole

Traeger Green Bean Casserole

This side dish recipe is something I make at nearly every holiday and it’s always a huge hit. Usually I make it in the oven, but this time around I made Traeger Green Bean Casserole.

I wanted to take full advantage of the fact that my Traeger can be used like an oven, cranking it up to 400 degrees for this casserole.

The benefit is all in the wood fired flavor it gave this dish.

Just a hint of smokiness added a little something extra special.

And let me tell you, friends… this is not your traditional green bean casserole.

This one has fresh green beans, Portobello mushrooms, cheese, and heavy cream.

ingredients for casserole

How to Make Traeger Green Bean Casserole

First, start a large pot of water to boil on the stove while you cut three pounds fresh green beans.

Trim the edges and cut them in like inch or two inch pieces.

cut green beans

Then put the green beans in the boiling water for 7 minutes.

While the beans are cooking, cut the onions, mushrooms, and garlic.

Drain the green beans and set the same large pot over medium heat.

Add some butter and the onions, mushrooms, and garlic.

Season with kosher salt, pepper, and Old Bay and cook for 7 minutes, stirring a few times.

mushrooms and onions in pot

Next up is adding a pint of heavy cream and some fresh thyme leaves.

Bring to a boil and reduce the heat to simmer for 7 more minutes.

adding cream to mushrooms and onions

Then add in parmesan cheese and the cooked green beans.

Let this cook for a few minutes and taste for seasoning.

Most likely you’ll need to add more kosher salt, pepper, and possibly more Old Bay seasoning.

adding green beans and cheese

Next, pour the green beans in a greased 9×13 casserole dish.

I am using a disposable foil pan, both for convenience and also, since we are smoking this, it will prevent one of my “good” casserole dishes from getting a gray smoky color.

The topping for this is four cups of cubed French bread.

Toss the cubes of bread in melted butter, parmesan, kosher salt, pepper, and more fresh thyme leaves.

Finally, top the green beans and press the bread slightly into the casserole.

adding bread cubes before baking casserole

I set my Traeger to 400 degrees and cooked it for 30 to 40 minutes.

Oh, and if the cream isn’t thickened, just cook a little longer.

Serve Traeger Green Bean Casserole at all of your holidays and celebrations!

Traeger Green Bean Casserole

That golden brown topping is the best!

Traeger Green Bean Casserole

I hope you love this as much as we do!

Traeger Green Bean Casserole


Traeger Green Bean Casserole

Follow me on:

And join my Grilling and Smoking Facebook Group!

If you like Traeger Green Bean Casserole, you might also like these recipes…

Smoked Cherry Bourbon Ham

Smoked Cherry Bourbon Ham

Bacon Wrapped Turkey Breasts

Bacon Wrapped Turkey Breasts

Traeger Jalapeno Corn Dip

Traeger Jalapeno Corn Dip
traeger green bean casserole

Follow me on:

And join my Grilling and Smoking Facebook Group!

Traeger Green Bean Casserole
5 from 1 vote

Traeger Green Bean Casserole

Traeger Green Bean Casserole is my version of the classic side dish using fresh green beans, cheese, and a crisp topping cooked on the Traeger

Course Side Dish
Cuisine American
Keyword Casserole, Green Beans, Mushroom, Pellet Grill, Recipe, side dish, Thanksgiving, Traeger, Vegetables Side
Prep Time 20 minutes
Cook Time 1 hour
Servings 10
Calories 322 kcal
Author Cheri Renee


  • 3 pounds green beans trimmed and cut in half
  • 4 Tbsps butter
  • 16 oz baby Portobello mushrooms sliced
  • 1 onion diced
  • 4 cloves garlic minced
  • kosher salt, pepper
  • 1 Tbsp Old Bay seasoning
  • 1 pint heavy cream
  • 6 oz fresh grated parmesan cheese
  • 1 Tbsp fresh thyme leaves
  • 4 cups cubed Italian or French bread (1/2 inch cubes)


  1. Fill a large pot with water and bring to a boil. Add 2 Tbsps of the kosher salt and the green beans. Boil for 7 minutes, drain and set aside.

    Note: I started my timer once the water returned to a boil after adding the green beans.

  2. In the same pot over medium heat, add 2 Tbsps of the butter and once that is melted add the mushrooms, onions, and garlic. Season with kosher salt, pepper, and Old Bay seasoning. Cook for 7 minutes, stirring occasionally.

  3. Add the heavy cream and 1/2 Tbsp of the thyme leaves. Raise the heat to high, bring to a boil, and reduce to medium low and simmer for 7 minutes. Stir in 4 oz of the grated parmesan cheese and green beans.

  4. Let this cook a few minutes and taste for seasoning. Add more kosher salt and pepper if needed. Pour this mixture in a greased 9×13 pan.

  5. Put the cubes of bread in a large mixing bowl. Melt the remaining 2 Tbsps butter and add to the bowl of bread crumbs along with remaining parmesan cheese and thyme leaves. Add kosher salt and pepper to taste and toss until evenly coated.

  6. Put the bread cubes over top of the green bean and mushroom casserole. Press the bread cubes slightly into the casserole.

  7. Place the casserole in the Traeger grill set to 400 degrees for 30 to 40 minutes.

    Note: If the cream is not thickened, simply cook for a few more minutes.

My new cookbook is now available, check it out HERE!

Hey Can I Get That Recipe Cookbook