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Baked Green Bean Casserole with Pulled Pork

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Hickory

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

  • kosher salt

  • 2 Tablespoon extra-virgin olive oil

  • 1 Pound cremini mushrooms, sliced and divided

  • 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

  • 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.

    • 2 Tablespoon extra-virgin olive oil

    • 1 Pound cremini mushrooms, sliced and divided

  • 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

  • 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

    • 3/4 Cup French’s Original Crispy Fried Onions

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