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Baked Green Bean Casserole with Pulled Pork

Baked Green Bean Casserole with Pulled Pork

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.

Prep Time

15 Minutes

Cook Time

1 Hours




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Units of Measurement:
2 Pound Green Beans, fresh
To Taste kosher salt
2 Tablespoon extra-virgin olive oil
1 Pound cremini mushrooms, thinly sliced
6 Tablespoon butter
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


  • 1

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

  • 2

    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

  • 3

    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.

    Super Smoke

    • 2 Tablespoon extra-virgin olive oil

    • 1 Pound cremini mushrooms, thinly sliced

  • 4

    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

  • 5

    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

  • 6

    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

  • 7

    Arrange pulled pork, green beans, and mushrooms in a 2 quart baking dish. Pour sauce over.

    • 1 Pound leftover pulled pork

  • 8

    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

  • 9

    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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