Thanksgiving Green Bean Casserole Pasta

A comforting twist on the classic Thanksgiving green bean casserole, this creamy baked pasta features tender green beans, savory mushrooms, crispy onions, and a luscious sauce—all baked together for a hearty, crowd-pleasing meal.

Growing up, green bean casserole was always a Thanksgiving staple in my family. The first time I merged it with pasta for a potluck, everyone asked for the recipe and it quickly became a requested favorite each year.

Ingredients

• Pasta: 12 oz (340 g) short pasta (penne or rigatoni), plus salt for boiling
• Vegetables: 12 oz (340 g) fresh green beans, trimmed and cut into 1-inch pieces; 8 oz (225 g) cremini or button mushrooms, sliced; 1 medium yellow onion, diced; 2 cloves garlic, minced
• Sauce: 4 tbsp (60 g) unsalted butter; 1/4 cup (30 g) all-purpose flour; 2 1/2 cups (600 ml) whole milk; 1/2 cup (120 ml) vegetable broth; 1/2 cup (50 g) grated Parmesan cheese; 1/2 tsp dried thyme; 1/2 tsp ground black pepper; 1/2 tsp salt (plus more to taste); 1/4 tsp ground nutmeg
• Topping: 1 1/2 cups (75 g) crispy fried onions (store-bought or homemade); 1/2 cup (50 g) grated sharp cheddar cheese (optional)

Instructions

Prepare oven and baking dish:

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Cook pasta and green beans:

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions. During the last 2 minutes of cooking, add the green beans. Drain and set aside.

Sauté vegetables:

In a large skillet over medium heat, melt butter. Add diced onion and cook for 3 minutes until softened. Add mushrooms and cook for another 5 minutes until browned. Stir in garlic and cook 1 minute more.

Make the sauce:

Sprinkle flour over the vegetables and stir to coat. Gradually whisk in milk and broth, stirring constantly to avoid lumps.

Thicken sauce and season:

Bring sauce to a simmer and cook for 4 to 5 minutes until thickened. Stir in Parmesan, thyme, pepper, salt, and nutmeg. Taste and adjust seasoning as needed.

Combine pasta, green beans, and sauce:

Combine cooked pasta and green beans with the sauce in the skillet or a large bowl. Mix well.

Assemble casserole:

Transfer mixture to the prepared baking dish. Top evenly with crispy fried onions and cheddar cheese, if using.

Bake:

Bake for 20 to 25 minutes, until bubbly and golden brown on top.

Rest and serve:

Let cool for 5 minutes before serving.

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Sharing this casserole with family during Thanksgiving always brings back fond memories of laughter and second helpings around the table.

Required Tools

Large pot, skillet, whisk, 9x13-inch baking dish, mixing spoon

Allergen Information

This recipe contains wheat (gluten), milk, cheese, and eggs (if crispy onions are store-bought). It may also contain soy. Always check ingredient labels carefully for allergens.

Nutritional Information

Each serving provides approximately 430 calories, 18 g total fat, 54 g carbohydrates, and 15 g protein.

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This casserole makes for delicious leftovers and is sure to be a hit at your holiday table.

Recipe FAQs

→ Can I use frozen green beans?

Yes, frozen green beans work well. Allow them to thaw and drain excess moisture before adding to the pasta.

→ Is it possible to make this dish ahead?

Absolutely! Assemble everything except the topping, refrigerate, and add crispy onions right before baking for best texture.

→ What pasta shapes work best?

Short shapes like penne, rigatoni, or fusilli hold sauce well and provide a hearty bite. Avoid delicate pastas.

→ How can I make it dairy-free?

Use plant-based milk and vegan cheese alternatives. Crisp fried onions are often dairy-free, but check labels.

→ What can I serve alongside?

This dish pairs well with leafy green salads, crusty bread, and crisp white wines such as Sauvignon Blanc.

→ Can I add protein to the dish?

Yes, cooked turkey or chicken can be mixed in for a savory twist. Add during the pasta and sauce step.