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. We also created a Thanksgiving Guide to help you plan out your entire Thanksgiving if you’re hosting!
Related: 20 Easy Thanksgiving Side Dishes, Broccoli Casserole and 50+ Easy BBQ Side Dishes
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.
This green bean casserole is made with pepper jack cheese. This adds a little more creaminess, along with some spice. I love it paired with the crunch of French fried onions.
Other Side Dish Options:
–Green Bean Macaroni Casserole
–Chicken and Rise Casserole
–Stuffing Topped Baked Mac & Cheese
–Cauliflower Au Gratin
–Slow Cooker Mashed Potatoes
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
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Ingredients
- 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)
Instructions
- 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ve made this green bean casserole for the last two Thanksgivings and it’s been a big hit! The pepperjack cheese gives it such a nice kick. Super yummy elevated version of the traditional casserole. Thanks for the recipe!
The flavor is really good but like other commenters said this is verrrry liquidy. You either need to reduce the amount of liquid used or cook the liquid down more so it thickens and reduces better
I made this yesterday for Thanksgiving and it was a hit! Even an aunt who hates all green veggies loves it!
We have a pepper allergy in the family, so I used Monterey Jack instead of pepper jack. It was definitely still delicious, but I think I would have loved it even more with the spice in there. Other than that, I followed the recipe as written. I saw some comments saying it was too liquid-y and I wanted to note that you should really make sure your flour/butter is well cooked (thick and paste like) before adding your liquids. I added my broth 1/2 cup at a time just in case, but I ended up needing the full amount.
I used a slightly larger pan because I don’t have 8×8 (I think it was 9×12) and it filled it up nicely. I will definitely be making this again.
So good!! I left out the milk and substituted about 3/4 cup of water on top of the broth. I also added 3 additional TBSP of flour. It was perfect and a huge hit. This recipe will be a new tradition for me. Thanks, Emma!!
Spectacular side dish!!! My 12 year old made this recipe last year for Thanksgiving. It was so good we make it often as a weeknight side dish… TASTY, TASTY.
This is the new green bean recipe I use year after year. My inlaws want me to make it again!
We make this every year on Thanksgiving and love it! Just different enough from regular green bean casserole, feels more special for the holiday.
This makes me so happy! I’m making this again this year too
Our little family of four does our own Thanksgiving dinner a few days before actual Thanksgiving with our extended family, and this was everyone’s favorite dish this year! Love the pepper jack and freshness of the green beans!
Made this for Thanksgiving and it disappeared!
Where did you get those white ramekins? They’re so cute.
This sounds delish!
My husband always said he hated green bean casserole. But I’ve been making this for Thanksgiving for the past several years (and sometimes in between!), and it’s a big hit with him and our 5 boys. Thanks so much for the recipe!!
I have made this for two Thanksgiving dinners and the recipe on the blog is always very runny. Add an extra 8 tablespoons of flour or more as well as double the cheese and its turns out great. As explained on the blog, though, it is much too runny to be good.
Thanks Emma! I will def. try less stock next time. Regardless it was delish and a hit at the company potluck. You and Elsie are my daily muses <3 Thank for bringing beauty and inspiration back into my life 🙂
Sheli La Mont- Hmmm… it is very liquid before you bake it. But as you bake it lots of the liquid bakes out or is absorbed by the green beans. You might check your measurements again? Or you can always just use less stock. Good luck!
Is it supposed to come out so watery?? What did I do wrong :'( lol
I made this for Thanksgiving! Very yummy! Thanks for the recipe. It tasted fresh and decadent.
thanks so much for this recipe! i love love love green bean casserole and this recipe just blew my old one out of the water! i made it for my family on thanksgiving and it was a def. crowd pleaser! thanks so much!
Emma this looks amazing, but do you have a recommendation for a gluten free topping other than the onions? Will it work without them??
I’ve just tried this out and it’s so yummy! I’ve used oyster mushroom for some extra health power and since you can’t buy true pepper jack in my country I used some kind of cheese with black and green peppers and chilli peppers. All the dish was warm, spicy and very satisfying. Thanks for the recipe! Greatings from the Czech republic!