Pin It 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.
Pin It 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.
Pin It 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.