Thanksgiving Green Bean Casserole Pasta (Print Version)

Creamy pasta with green beans, mushrooms, and crispy fried onions baked for a crowd-pleasing comfort meal.

# Components:

→ Pasta

01 - 12 oz short pasta (penne or rigatoni)
02 - Salt, for boiling

→ Vegetables

03 - 12 oz fresh green beans, trimmed and cut into 1-inch pieces
04 - 8 oz cremini or button mushrooms, sliced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced

→ Sauce

07 - 4 tbsp unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 1/2 cups whole milk
10 - 1/2 cup vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 tsp dried thyme
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp salt (plus more to taste)
15 - 1/4 tsp ground nutmeg

→ Topping

16 - 1 1/2 cups crispy fried onions
17 - 1/2 cup grated sharp cheddar cheese (optional)

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until it reaches the al dente stage according to package directions. During the final 2 minutes of the pasta's cooking time, add the trimmed and cut green beans to the boiling water. Drain the pasta and green beans together and set aside.
03 - In a large skillet set over medium heat, melt the unsalted butter. Add the diced yellow onion and sauté for approximately 3 minutes, or until softened. Introduce the sliced mushrooms and continue to cook for an additional 5 minutes, until they have browned. Stir in the minced garlic and cook for 1 minute more.
04 - Evenly sprinkle the all-purpose flour over the vegetables in the skillet. Stir the flour into the vegetables to ensure they are coated. Gradually whisk in the whole milk and vegetable broth, stirring continuously to prevent any lumps from forming.
05 - Bring the sauce mixture to a gentle simmer and continue to cook for 4–5 minutes, stirring occasionally, until it has noticeably thickened. Incorporate the grated Parmesan cheese, dried thyme, ground black pepper, salt, and ground nutmeg. Taste the sauce and adjust the seasonings if necessary.
06 - Add the drained pasta and green beans to the skillet containing the sauce. Alternatively, if using a separate large bowl, transfer the sauce to it and add the pasta and green beans. Mix thoroughly to ensure all components are well combined.
07 - Pour the combined pasta, vegetable, and sauce mixture into the prepared baking dish. Distribute the crispy fried onions evenly over the top. If using, sprinkle the grated sharp cheddar cheese over the onions.
08 - Place the baking dish in the preheated oven and bake for 20–25 minutes. The casserole is ready when the topping is golden brown and the contents are bubbling.
09 - Remove the casserole from the oven and allow it to rest for 5 minutes before serving. This allows the sauce to set slightly.

# Expert Advice:

01 -
  • Ready in under an hour with simple ingredients
  • Creates a complete meal from a classic side dish
  • Perfect for using up holiday leftovers or pantry staples
  • Makes enough to feed a crowd or enjoy as leftovers
02 -
  • Can be prepared up to 24 hours in advance and baked just before serving
  • Excellent source of vegetables in a form even picky eaters enjoy
  • Vegetarian but easily adaptable to include protein for meat lovers
03 -
  • Add a splash of white wine to the mushrooms while sautéing for an extra layer of flavor
  • For maximum creaminess, let the baked casserole rest for a full 10 minutes before serving
  • The casserole freezes surprisingly well minus the crispy onion topping which can be added fresh when reheating

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