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Bacon Green Bean Casserole

15

45

Pecan

Elevate the flavor of grandma’s green bean recipe with bacon. A spoonful of bacon makes the vegetables go down--easier.

6

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  • 1 1/2 Pound Fresh green beans, trimmed, blanched until tender

  • 1 cream of mushroom soup (10 3/4 oz)

  • 1/2 Cup milk

  • 1/2 Teaspoon Worcestershire sauce

  • 1/2 Teaspoon Freshly ground black pepper

  • 2.334 Cup French fried onions, divided

  • 1/4 Cup red bell pepper, finely diced

  • 8 Pieces Sliced bacon, cooked, crumbled, divided

  • 1

    When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    In a large bowl, combine the green beans, mushroom soup, milk, Worcestershire sauce, black pepper, 2/3 cup of the onions, 6 of the slices of crumbled bacon, and red bell pepper. Transfer to a 1 1/2 quart casserole dish.

    • 1 1/2 Pound Fresh green beans, trimmed, blanched until tender

    • 1 cream of mushroom soup (10 3/4 oz)

    • 1/2 Cup milk

    • 1/2 Teaspoon Worcestershire sauce

    • 1/2 Teaspoon Freshly ground black pepper

    • 1 2/3 Cup French fried onions, divided

    • 1/4 Cup red bell pepper, finely diced

    • 8 Pieces Sliced bacon, cooked, crumbled, divided

  • 3

    Place the casserole dish directly on the grill grates, close the lid, and cook until the filling is hot and bubbling, 35-40 minutes.
  • 4

    Top with the remaining onions and 2 slices of crumbled bacon and cook for 5-10 minutes, or until the onions are crisp and beginning to brown.

    • 2/3 Cup French fried onions, divided

  • 5

    Remove from the grill and serve warm. Enjoy!

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