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green bean casserole in a cast iron pan with large spoon

When I think of Thanksgiving, the first thing I think of after the turkey, is green bean casserole.

My mom made it every year, and my brothers and sisters and I fought to get seconds and thirds.

Over the years, I have altered my mom’s recipe. Sorry mom. She used frozen green beans, canned mushrooms and canned cream of mushroom soup.

My first alteration about 10 years ago, was to add pork sausage. Sausage comes in so many flavor varieties, but I have found that the Jimmy Dean sage-seasoned sausage works perfectly with the other flavors of Thanksgiving.

Once the sausage is browned, you’ll toss in the fresh veggies. To me, fresh mushrooms make all the difference. You can use any variety. I usually go with crimini, but large sliced portabellos would be nice, too.

Next come the green beans. The advantage of the French-cut frozen green beans my mom used is that they cook up super fast. So if you don’t have a lot of time, go ahead and use those.

I usually buy a pound of fresh string beans, and trim off the ends…or recruit someone else to trim off the ends.

The sausage, veggies and green beans will cook in a covered pan with broth and soy sauce for about 30 minutes. This will ensure the beans get nice and tender.

Next, it’s time to make homemade cream of mushroom soup.

The mushrooms are already cooked down, so you’re going to add the fresh cream and whisk in a blend of softened butter and flour to thicken up the broth.

In about 5 minutes, your beans will be glazed with your homemade, creamy soup with tender mushrooms and chunks of savory sausage.

This entire recipe can be made on the grill or the stovetop.

5 from 1 vote

Grilled Green Bean Sausage Casserole

Grilled green bean sausage casserole with homemade cream of mushroom soup. Thanksgiving will never be the same.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6


  • 1/2 tube Jimmy Dean sage sausage
  • 2 tbsp olive oil
  • 3/4 lb mushrooms, sliced (any variety)
  • 2 cloves garlic, minced
  • 2 tbsp green onion, sliced
  • 1 lb fresh green beans, trimmed
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp butter, room temp
  • 1 tbsp flour
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1 tsp black pepper


  • Heat the grill to medium-high.
  • Place a Lodge Cast-Iron Combo Cooker on the grill. Add the sausage and cook through.
  • Add the olive oil, mushrooms, garlic and green onions. Cook until softened, about 5 minutes.
  • Add 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.
  • In a small bowl, combine the butter and flour with a fork and set aside.
  • Add 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.


Calories: 174kcalCarbohydrates: 9gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 32mgSodium: 731mgPotassium: 392mgFiber: 2gSugar: 3gVitamin A: 890IUVitamin C: 13.9mgCalcium: 47mgIron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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Hey BBQ Family

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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