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Creamy Green Bean Casserole with Shallots

Creamy Green Bean Casserole with Shallots

By Traeger Kitchen

A modern riff on a classic casserole. We’re using fresh green beans, making our cream of mushroom from scratch and frying up shallots instead of using those canned fried onions.

Prep Time

15 Min

Cook Time

50 Min




This recipe serves:


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Units of Measurement:
1 Tablespoon kosher salt
3 Pound green beans, ends trimmed
2 Tablespoon Olive oil
2 Tablespoon unsalted butter
1/4 Cup shallot, minced
1/2 Pound mixed mushrooms, such as shiitake or king trumpet, stems trimmed
1 Pinch Salt
3/4 Cup rice flour
1/2 Cup dry sherry
2 Cup chicken stock
1 Cup heavy cream
1 Cup grated Parmigiano-Reggiano cheese
1 Cup Almonds, slivered
4 Cup canola or vegetable oil
8 Whole shallot, sliced into rings


  • Watch Video

    How to Cook a Green Bean Casserole | Traeger Staples

    How to Cook a Green Bean Casserole | Traeger Staples thumbnail
  • 1

    Fill a large stockpot 2/3 full with water and bring to a boil over high heat. Prepare a large ice bath. When the water is boiling, add 1 tablespoon of salt. After the water has returned to a rolling boil, add half of the green beans. Cook until al dente, about 2 minutes. Transfer the beans to the ice bath to cool. Remove the green beans from the water and place on paper towels to dry. Repeat with the remaining green beans. (The green beans may be blanched a day ahead of assembling the casserole and kept covered and refrigerated.)

  • 2

    When ready to cook, preheat the grill with the lid closed to 375°F; this will take about 15 minutes.

    375 ˚F / 191 ˚C

  • 3

    Melt the butter and olive oil in a saucepan over medium heat. Add the minced shallot and mushrooms and a generous pinch of salt and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.

  • 4

    Sprinkle 1/4 cup of the rice flour over the top and stir to coat the mushrooms. Cook, stirring occasionally, until the flour no longer tastes raw, about 2 minutes.

  • 5

    Add the sherry, stir and cook until most of it has evaporated. Then slowly stir in the stock, stirring to ensure there are no lumps, and cook until thickened, about 3 minutes.

  • 6

    Stir in the cream and the Parmigiano-Reggiano. Season to taste with salt and pepper. Add the green beans to the sauce. Pour into a large oven-proof serving dish and sprinkle with the almonds.

  • 7

    Bake on the Traeger until the sauce is bubbling and the almonds are browned, about 30 minutes.

    375 ˚F / 191 ˚C


  • 8

    While the green beans are on the grill, fry the shallots. Place the oil in a deep saucepan or Dutch oven and heat oil to 350°F.

  • 9

    Combine the remaining 1/2 cup rice flour and a pinch salt in a shallow bowl and mix with a fork. Slice the shallots into 1/8” rings. Toss the shallots to coat in the rice flour, shaking off any excess in a sieve.

  • 10

    Fry the shallots in batches until golden brown, about 30 seconds to one minute. Drain on paper towels.

  • 11

    When the casserole is ready, garnish with the fried shallots and serve. Enjoy!

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