GREEN BEAN CASSEROLE
Makes 6 to 8 servings
Green bean casserole wasn’t a staple in our household when I was growing up, but now I can’t imagine a Thanksgiving meal without it. Fresh flavors and crisp, tender vegetables update this classic and really make this recipe stand out. Of course, adding a layer of smoky bacon to the crunchy onion topping doesn’t hurt, either.
2 lb (455 g) fresh green beans, trimmed
3 tbsp (42 g) unsalted butter
1 small onion, thinly sliced
2 tbsp (15 g) all-purpose flour Kosher salt
Freshly ground black pepper
½ cup (240 ml) milk
1 cup (225 g) sour cream
8 oz (225 g) cremini mushrooms, quartered
1 cup (115 g) shredded Cheddar cheese
1 (2.8-oz [79-g]) can French fried onions
4 slices bacon, cooked and crumbled
Set up the EGG for 350°F (180°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.
Prepare an ice-water bath: In a large bowl, combine 4 cups (560 g) of ice and 4 cups (946 ml) of cold water. Set this aside.
In a large-sized pot, bring 2 quarts (1.9 L) of water to a boil over high heat. Add the green beans to the pot and cook until they are just tender, crisp and bright green, 3 to 4 minutes. Drain the beans and immediately soak them in the ice bath to stop the cooking process. When the green beans are cool, drain them and set aside.
Melt the butter in a large, cast-iron skillet over medium heat. Add the onion and cook, stirring, until tender. Whisk in the flour and season the mixture with salt and pepper to taste. Gradually whisk in the milk, stirring constantly so that no lumps form. Stir in the sour cream and continue to cook over medium heat until the sauce slightly thickens, 2 to 3 minutes. Mix in the green beans and mushrooms, stirring to coat them.
Remove the pan from the heat and stir in half of the cheese and fried onions. Top with the remaining cheese and fried onions, and the cooked bacon.
Place the casserole on the cooking grate and close the lid. Cook until the cheese is melted and the sauce is bubbling around the edges, about 25 minutes.