By Traeger Kitchen
Part ways with ordinary and say hello to extraordinary. This creamy, green bean casserole is loaded with pulled pork for a perfect wood-fired BBQ twist on the original.
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|2 Pound||Green Beans, fresh|
|To Taste||kosher salt|
|2 Tablespoon||extra-virgin olive oil|
|1 Pound||cremini mushrooms, thinly sliced|
|4 Sprig||fresh thyme|
|2 Tablespoon||all-purpose flour|
|1 1/4 Cup||whole milk|
|1 Cup||heavy cream|
|4 Clove||garlic, minced|
|1/2 Cup||Parmesan cheese|
|To Taste||Ground black pepper|
|1 Pound||leftover pulled pork|
|3/4 Cup||French’s Original Crispy Fried Onions|
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
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.
2 Pound Green Beans, fresh
To Taste kosher salt
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.
2 Tablespoon extra-virgin olive oil
1 Pound cremini mushrooms, thinly sliced
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.
6 Tablespoon butter
4 Sprig fresh thyme
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.
2 Tablespoon all-purpose flour
1 1/4 Cup whole milk
1 Cup heavy cream
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.
4 Clove garlic, minced
1/2 Cup Parmesan cheese
To Taste Ground black pepper
Arrange pulled pork, green beans, and mushrooms in a 2 quart baking dish. Pour sauce over.
1 Pound leftover pulled pork
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 the edges, about 15-20 minutes longer.
375 ˚F / 191 ˚C
Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving. Enjoy!
375 ˚F / 191 ˚C
3/4 Cup French’s Original Crispy Fried Onions
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