Who doesn’t love crispy, onion ring-topped, green bean casserole during the holidays? Clint Cantwell, editor of Grilling.com, is putting his own unique grilled spin on this classic by replacing canned beans with the smoky crunch of fresh, flame-roasted green beans.
- 2 Pounds fresh green beans, rinsed, ends trimmed, and then halved
- 2 Tablespoons extra virgin olive oil
- 1 shallot, thinly sliced
- 1 10.5-ounce can condensed mushroom soup
- ¼ Cup milk
- 1½ Cup crispy French fried onions
Preheat your grill to High and place a grilling basket onto the main grate. Combine the green beans with olive oil in a medium mixing bowl and stir until green beans are well-coated. Add green beans to the grilling basket and cook for approximately 10 minutes, stirring frequently, until beans are slightly charred.
Remove the beans from heat and place them in to a medium-sized mixing bowl along with the cream of mushroom soup, milk, and shallots. Pour the mixture into a heat-resistant baking dish and place it on to the grill, closing the bottom vents by a third for medium-high heat cooking. Cover the grill and cook the casserole until the bean mixture is fully heated and begins to bubble, approximately 15 minutes.
Remove from the heat, top with French fried onions, and serve.