Grilled green bean casserole with bacon delivers an addictive mix of smoky, barbecue-flavored green beans, tender onions, and crisp bacon. This BBQ green bean casserole cooks on a Big Green Egg or any grill in about half the time of a traditional oven casserole while packing more bold flavor.
Why the Big Green Egg
The Big Green Egg is a kamado-style ceramic charcoal cooker that excels at grilling and smoking. It’s extremely versatile and supports many accessories that let you prepare a wide range of dishes.
After using the Egg for the first time we noticed an immediate boost in flavor compared with our gas grill. It’s fun to use and has encouraged cooking at home more often. If you enjoy a charcoal-smoke profile in your food, the Egg is a great tool.
But what if you don’t have a Big Green Egg
No problem. Any grill—charcoal or gas—works well for this BBQ green bean casserole. Charcoal will add a bit more smoky depth, but a gas grill still produces excellent results.
If you don’t have a grill, bake the casserole in a 400°F oven for about 25 minutes, then add the remaining fried onions and bake another 5–10 minutes until bubbly and golden on top.
Ingredients needed for grilled green bean casserole with bacon
- Green beans: I used a 12 oz bag of frozen cut green beans—no need to thaw—but fresh beans work too.
- Bacon: About 1/4 cup cooked and crumbled (roughly 3–4 slices) for smoky, savory bites.
- Condensed cream of mushroom soup and milk: I used canned condensed soup for a classic, easy sauce. Make your own gravy if you prefer.
- Seasonings: smoked paprika, barbecue seasoning, garlic powder, dried dill, kosher salt, and fresh cracked pepper.
- Pure maple syrup: Just a teaspoon to add a subtle sweet note that complements the smoke and spices.
- Fried onions: Reserve half to sprinkle on top near the end of cooking so the topping stays crisp.
This version keeps the recipe approachable and quick to assemble so you can enjoy it year-round, not only during the holidays.
The instructions
Making this casserole is straightforward and fast.
- In a grill-proof or oven-proof skillet, combine all ingredients except half the fried onions. Stir those reserved onions into the dish and save the rest to top it later.
- Preheat the Big Green Egg, or another grill or oven, for indirect cooking and bring the temperature to about 400–425°F.
- Place the casserole over indirect heat and cook. Midway through cooking, stir once, add the remaining fried onions on top, and finish cooking until the casserole is bubbly and the topping is toasty.
- Serve hot.
Simple steps and common ingredients make this an easy side for weeknights or gatherings.
Suggested casserole additions
Feel free to customize this casserole. A few ideas:
- Browned mushrooms and shredded white cheddar—both traditional and delicious additions.
- Sun-dried tomatoes for brightness, or shredded cooked chicken for extra protein.
- Sausage or diced ham instead of, or in addition to, the bacon.
- Shredded red cabbage or real diced onion for extra texture and flavor.
Experimenting with classic dishes is always welcome—adjust to taste and pantry supplies.
Last tips
- Cook over indirect heat. Even at the correct temperature, placing the casserole over direct flame can burn the bottom and edges.
- Use a cast iron pan if you have one, but any grill-proof skillet, oven-safe pan, or disposable aluminum pan will work.
- You can assemble the casserole up to a day ahead—leave off half the fried onions until cooking time.
- If reheating a pre-made casserole, warm gently in the oven and finish under a broiler for a minute or two to recrisp the topping.
- Do not thaw frozen green beans before using: they cook fine straight from frozen.
- When baking in a conventional oven, plan for about 30 minutes total rather than the 15–20 minutes used on the grill.
More grill recipes
- Grilled Pineapple Shortcake with Turbinado Caramel
- BBQ Sausage-Stuffed Grilled Jalapenos
- Grilled Beer Kielbasa with Sausage and Stout Queso
- Grilled Philly Cheesesteak Pizza
- Grilled Mahi Mahi with Cherry Chipotle Salsa
- Honey Beer BBQ Chicken and Waffles
For another favorite, try the grilled steak recipe for tips on a perfect steak with horseradish Dijon cream.
Grilled Green Bean Casserole with Bacon
Equipment
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Big Green Egg (or grill set for indirect heat)
Ingredients
- 1 12 oz bag frozen cut green beans
- ¼ cup cooked and crumbled bacon
- ½ 10.5 oz can condensed cream of mushroom soup undiluted
- ¼ cup milk
- ¼ tsp smoked paprika
- ¼ tsp barbecue seasoning of choice
- ¼ tsp garlic powder
- couple pinches dried dill
- couple pinches kosher salt
- couple pinches fresh cracked pepper
- 1 tsp pure maple syrup
- 1 2.8 oz container fried onions
Instructions
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In a 10.5-inch cast iron skillet (or a similar grill- or oven-proof pan), combine all ingredients except half the fried onions. Stir in half of the onions and reserve the rest.
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Fill the firebox with charcoal to just under the fire ring and light. Set up for indirect cooking using a convEGGtor (legs up) under the grill grate or prepare your grill for indirect heat. Bring to a steady 400–425°F.
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Place the casserole in the grill or Egg and cook for 10 minutes.
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Stir the green beans, top with the remaining fried onions, and cook an additional 5–7 minutes until the top is toasty and the casserole is bubbly. Serve immediately.