I originally published this recipe in 2012 at our very first Friendsgiving we shared on this blog. This is still the go-to green bean casserole I make again and again.
Although it’s maybe a little different from some versions, it’s a classic. For this reason, I wanted to update this post (we didn’t even have printable recipe cards back in 2012) and republish it for you all if you need a green bean casserole recipe for this holiday season.
I’ve left the original photo that showcases how to make this recipe in ramekins, but I’ve added some updated photos as well.
This gave me an excuse to make this recipe again, which my husband and I ate with some baked chicken one random Tuesday night (and it felt like a mini holiday).
For a long time, I didn’t like green bean casserole. To me, it was usually too mushy in texture. I also thought it was sort of a weird pairing: green beans with creamy soup (if you make it with condensed soup, that is). But the first time I ever made it, I used fresh green beans—and my opinion changed. Forever.
You can make this ahead of time by following the recipe below up until you bake it. Stop there, cover, and then refrigerate the casserole until you are getting ready for your meal. Then, bake and top the casserole with the extra French fried onions (at the end of the bake time).
I also think this casserole makes great leftovers the next day, just warmed up in the microwave. But that’s probably one of my favorite parts of Thanksgiving—the leftovers the next day!
If you make this green bean casserole recipe, let us know what you think in the comments! Happy holidays, friends. xo. Emma
Pepper Jack Green Bean Casserole
An easy green bean casserole with pepper jack cheese
- 2 pounds green beans fresh
- 1 cup mushrooms
- ½ onion yellow
- 1 tablespoon olive oil
- ½ cup butter
- 3 tablespoons flour all-purpose
- 1 ½ cups milk whole
- 2 cups stock chicken or vegetable
- 1 cup pepper jack cheese
- 1 package French fried onions
- salt and pepper to taste
Remove the ends of the green beans and chop into 1-inch pieces.
Bring a pot of salted water to a boil and cook the green beans until just tender. Remove from water and allow to cool (keep in mind they will continue to cook a little more). If they are already as soft as you prefer, you can add them to an ice water bath to stop the cooking process.
In a small pot, saute the chopped mushrooms and onions in the olive oil over medium heat until the onions have softened. Set aside.
In a pot, melt the butter. Add the flour and whisk to combine. Allow this to cook/bubble for 2 minutes.
Now, add the milk and broth. Stir to combine. Add in the cheese. Season with a little salt and pepper if needed.
Now add in the green beans, onion/mushroom mixture and stir so every bean is coated. Then stir in half the French fried onions.
Pour this mixture into ramekins or your square baking dish.
Bake at 350°F for 28-30 minutes. Top with the remaining French fried onions during the last 5-8 minutes of cooking.