If you’re looking to bring the wow factor to your holiday spread, this Creamy Green Bean Casserole is the way to do it. We’re talking tender-crisp green beans, sautéed mushrooms, a rich homemade cream sauce, and that golden onion crunch that makes every bite irresistible. Forget the canned soup—this version is fresh, flavorful, and loaded with that signature Heath Riles BBQ Garlic Butter Rub kick.

The best part? It’s cooked to perfection on the Weber Searwood Pellet Grill, giving the whole dish a subtle smoky edge that makes it taste straight-from-the-restaurant good. With layers of garlic butter seasoning, a touch of Dijon, and a splash of Bear & Burton’s W Sauce for depth, this isn’t your grandma’s casserole—it’s a modern BBQ twist on a timeless Thanksgiving favorite.

Creamy Green Bean Casserole | The Ultimate Thanksgiving Side Dish

Let’s fire up the Weber, grab your cast iron, and make one of the easiest, most crave-worthy holiday sides you’ll ever serve.

The Ingredients

Here’s what you’ll need to make this creamy, crowd-pleasing casserole—and why each one earns its place on your Thanksgiving table:

• Green Beans & Broth. Start with about a pound of fresh French-cut green beans, trimmed and halved for that perfect tender-crisp bite. Blanch them in a big pot of boiling water seasoned with a couple teaspoons of chicken bouillon to build flavor from the ground up.
• Aromatics. You’ll need one box of sliced portabella mushrooms, half an onion (diced), and two cloves of minced garlic. Together, they create that savory backbone of flavor that makes every spoonful rich and earthy.
• Butter, Flour & Stock. Melt about a tablespoon of butter in your YETI Cast Iron Skillet to start your roux, then whisk in roughly three tablespoons of all-purpose flour. Add a cup of chicken stock to smooth things out into a creamy, velvety base.
• Creamy Add-Ins. To take your sauce to that next level, stir in three-quarters of a cup of heavy whipping cream and about one cup of sour cream. This combo makes it thick, luscious, and impossible to stop tasting.
• Flavor Boosters. Add a heaping teaspoon of Dijon mustard for brightness, a teaspoon of Bear & Burton’s W Sauce for deep, smoky umami, and a good shake of Heath Riles BBQ Garlic Butter Rub for buttery, garlicky BBQ-style flavor. Round it out with kosher salt and freshly cracked pepper to taste.
• The Topping. Finish it off with a generous handful (about a cup and a half) of crispy French fried onions. You can swap in crushed Ritz crackers or shredded cheddar if you’re feeling creative—but that onion crunch is tradition for a reason.

The Setup

Grab your YETI Cast Iron Skillet and preheat the Weber Searwood Pellet Grill to 350°F. That steady heat ensures the casserole bubbles evenly and develops golden, smoky edges.

A 10- to 12-inch skillet works perfectly—it holds the sauce snugly while allowing just enough surface area for browning.

The Process | How to Make Creamy Green Bean Casserole

Step 1: Blanch the Beans

Bring a large saucepan of water to a boil and stir in the chicken bouillon. Add the green beans and blanch for four to five minutes, until bright green and tender-crisp. Immediately strain them in a colander and plunge into ice water to stop the cooking and lock in that color and crunch.

Step 2: Build Your Base

Melt the butter in your YETI Cast Iron Skillet over medium heat. Add the mushrooms and sauté until they start to release their liquid. Toss in the diced onion and cook until soft, fragrant, and lightly caramelized.

Whisk in the Dijon mustard—it adds a tangy layer that balances the richness to come. Then sprinkle in a good dose of Heath Riles Garlic Butter Rub for that signature BBQ flavor.

Step 3: Make the Roux

Once the mushrooms and onions are tender, add the minced garlic and let it bloom for about a minute. Sprinkle the flour evenly over the mixture and stir until everything is coated and forming a light paste.

Slowly pour in the chicken stock while whisking constantly. Keep stirring with your spatula until the sauce smooths out and begins to thicken. Season with a pinch of salt and plenty of cracked black pepper.

Step 4: Create the Cream Sauce

Reduce the heat to medium-low and stir in the heavy whipping cream, followed by the sour cream. Whisk gently until the sauce is rich, thick, and coats the back of your spoon.

Now add a splash of Bear & Burton’s W Sauce—just a teaspoon transforms the flavor, adding savory depth and that slight smoky tang. Taste and adjust seasoning with a little more Heath Riles Garlic Butter Rub if needed.

Step 5: Combine and Top

Fold the blanched green beans into your sauce, coating every piece with that creamy mushroom mixture. Spread everything evenly in the skillet and top with a generous layer of French Fried Onions.

If you want to switch things up, crushed Ritz crackers or shredded cheddar make great alternatives—but nothing beats that crispy onion crunch.

Step 6: Bake (or Grill) to Perfection

Set the skillet on your Weber Searwood Pellet Grill grates, close the lid, and cook for 30–45 minutes. You’re looking for bubbling edges and a golden-brown top.

If you’re using the oven, same temperature and time—just know you’ll miss that subtle wood-smoked flavor that makes this version shine.

Step 7: Rest and Serve

Let the casserole cool for about 10 minutes before serving. It’ll thicken slightly as it rests, giving you that perfect creamy-yet-set consistency.

Each spoonful brings everything you want in a holiday side—rich sauce, tender beans, and that irresistible crunch on top.

The Results

What comes off the grill is pure Thanksgiving comfort. The beans stay bright and firm, the sauce is velvety and full of flavor, and the onions crisp up just right.

Every bite layers buttery mushrooms, garlicky cream, the zing of Dijon, and the smoky savor of Bear & Burton’s W Sauce. It’s rich, balanced, and so good it might just upstage the turkey.

Serving Suggestions

This side is creamy, smoky, and full of holiday flavor, so keep the rest of your plate simple. Here are a few pairings that hit all the right notes:

• Cranberry Glazed Ham on the Goldens’ Cast Iron. Sweet, smoky, and perfectly caramelized—the tangy cranberry glaze plays beautifully with the rich, garlicky sauce of the casserole. 
• Pecan Pie Ribs on the Deep South Smokers GC42. Sticky, sweet, and nutty, these ribs bring a playful twist to the table that balances the savory creaminess of your green bean casserole. 
• Hot Toddy Turkey Breast on the Traeger Ironwood XL. A whiskey-infused turkey breast that’s juicy, tender, and full of warm spice—the perfect main to anchor your Thanksgiving plate. 
• Smoked Gouda Mashed Potatoes. Creamy, cheesy, and kissed with smoke, these mashed potatoes add the ultimate comfort-food factor.

Set the table, pour a drink, and you’ve got a Thanksgiving spread that’ll impress every guest at the table—creamy casserole, smoky meats, and all the rich, festive flavors that make the holidays shine.

Storage & Reheating

Store leftovers in an airtight mixing bowl or container in the fridge for up to three days. Reheat in a 350°F oven—or right back on the grill—until warm and bubbly. Skip the microwave to keep that topping crisp.

Final Thoughts

This Creamy Green Bean Casserole proves that holiday sides deserve as much love as the main dish. With fresh ingredients, a rich scratch-made sauce, and that BBQ-style punch from Heath Riles Garlic Butter Rub and Bear & Burton’s W Sauce, it’s everything a Thanksgiving side should be—comforting, flavorful, and unforgettable.

Fire up the Weber Searwood Pellet Grill, grab your YETI Cast Iron Skillet, and make this the year your green bean casserole steals the show.

Equipment & Tools

Weber Searwood Pellet Grill, YETI Cast Iron Skillet, Mixing Bowl, Spatula, Colander, Saucepan