Grilled Green Bean Sausage Casserole
October 25, 2015
Grilled green bean sausage casserole with homemade cream of mushroom soup. Thanksgiving will never be the same.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 6-8 servings
1Heat the grill to medium-high.
2Place a Lodge Cast-Iron Combo Cooker on the grill. Add the sausage and cook through.
3Add the olive oil, mushrooms, garlic and green onions. Cook until softened, about 5 minutes.
4Add the green beans, chicken broth and soy sauce. Reduce the heat to low. Cover the skillet, and close the grill. Cook for 30 minutes, or until the beans are tender.
5In a small bowl, combine the butter and flour with a fork and set aside.
6Add the cream, salt and pepper to the beans. Increase the heat to medium-high. Cook uncovered for 1-2 minutes. Stir in the butter mixture. Continue cooking for about 5 minutes or until the sauce reaches your desired consistency.
To prep the green beans, cut off the tips and cut in half.
You can use any variety of fresh mushrooms. I enjoy a mix of crimini and shitake.
You can use any type of sausage. I like the sage sausage because it has a nice holiday flavor.
The butter and flour mixture is called a beurre manié. It’s a French technique used to thicken sauces.
This dish can also be made on the stove top, following the same steps.