Make your own fried onions for the top, if you will, but do not take away our Thanksgiving classic, Green Bean Casserole. There are just some things you can't really mess with....unless you add bacon, that is. (Don't act surprised. You know we can't resist.) Regardless of how you like to do this classic right, just make sure you reserve it a place on your table AND, more importantly, on your Traeger.
Find the recipe for this Thanksgiving mainstay in our Traeger's Everyday Cookbook.
GREEN BEAN CASSEROLE with BACON
PREP TIME: 5 minutes
COOK TIME: 40 to 50 minutes
RECOMMENDED PELLETS: Pecan
2 16-ounce cans green beans, drained, or 1-1/2 pounds fresh green beans, trimmed and cooked until tender
1 10-3/4 ounce can cream of mushroom condensed soup
1/2 cup milk
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1-1/3 cups french-fried onions, divided use
1/4 cup finely diced red bell pepper or jarred pimentos (optional)
8 slices cooked bacon, crumbled
In a mixing bowl, combine the beans, soup, milk, soy sauce, Worcestershire sauce, black pepper, 2/3 cup of the onions, 6 of the slices of crumbled bacon, and red pepper, if using.
Transfer to a 1-1/2 quart casserole dish.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Cook the casserole until the filling is hot and bubbling, 35 to 40 minutes.
Top with the remaining onions and the last 2 slices of crumbled bacon and cook for 5 to 10 minutes more, or until the onions are crisp and beginning to brown.
Serve this classic while it's hot and let it speak for itself.