Green Bean Casserole Pasta

Green bean casserole is one of my favorite Thanksgiving side dishes. The tender green beans, delicious mushroom cream sauce and the crunch of the crispy onions are just a few things about it that I look forward to each year. During these colder months, I love a hearty pasta. Enter this green bean casserole pasta. This dish is made from scratch, other than the crispy fried onions, and it comes together in less than 30 minutes. Add your favorite protein and it’s the perfect weeknight meal.

Why you’ll love this green bean pasta

  • You can make it in under 30 minutes! What’s better than that for busy families who want a home cooked meal?
  • This pasta is vegetarian as written, but you can easily add ground beef, ground sausage or even chicken, if you prefer animal protein with your meals.
  • It’s creamy, crunchy and so delicious. You will want to make this a staple in your weekly meals!

Here’s what you’ll need to make it

  • Frying Pan – Once again, I’m going to give props to Hexclad. Their pans are so good, and you should get yourself one as soon as possible!
  • Sauce Pan – Hexclad… though I don’t have a sauce pan YET!
  • Spatula – Something you like so you can stir both the pasta, beans and sauce.
  • Knife – You will need to chop your garlic and shallots very finely, so they basically melt away when you sauté them.

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Ingredients & substitutions

  • Fresh green beans – I used fresh green beans and blanched them. If you decide to use canned beans, no need to blanch. Just add them to the final pasta dish and warm them.
  • Pasta – I used penne, but choose your favorite.
  • Heavy cream
  • Baby Bella mushrooms – I prefer baby Bella, but you can pick any mushroom you would like. Shortcut for this dish.. you can use canned cream of mushroom soup rather than making your own sauce, but I think your own sauce has so much more flavor.
  • Cheddar cheese – In Wisconsin we have so many cheese options, but I prefer Weyauwega cheese.
  • Garlic – I use fresh and mince, press or finely chop. Once again, I’m putting in a pitch for you to buy a garlic press. You won’t be sorry, it makes life so much easier.
  • Shallots – Shallots are such a sweet, mild onion, highly recommend for pastas.
  • Butter – Salted butter, and once again I use Weyauwega.
  • Flour
  • Olive oil
  • Salt and pepper
  • Crispy onions – Just a few to sprinkle on your final plate.

How to make this green bean pasta

Step 1. Boil your pasta as directed in your sauce pan. Be sure to salt the water.

Step 2. To your frying pan, add enough water to barely cover the green beans. Blanch them, by boiling the water enough to cook the green beans to al dente, so they have a bit of a crunch. Remove from pan and pour out water.

Step 3. To the pan, add about a tablespoon of oil. Add minced garlic and chopped shallots and stir until fragrant.

Step 4. Add the finely chopped mushrooms to the pan. Stir until about half way cooked. Add two tablespoons of butter and flour and stir until it’ becomes thick, only about a minute.

Step 5. Add the cream, salt and pepper and simmer for a few minutes, allowing it to thicken. Rough chop the green beans and add those.

Step 6. Once the sauce is slightly thickened, turn off the heat and add the shredded cheddar, stir until melted.

Step 7. Add the pasta, mix well.

Step 8. Dish into bowls and top with a little more cheese and crispy onions.

How to reheat green bean casserole pasta

What is the best way to reheat pasta?

Place a single-serving of the pasta in a round or oval microwave-safe dish and drizzle a little extra sauce or water or milk on top to keep the pasta moist and separated while it cooks. Then, cover the dish and microwave the pasta at medium heat for 1 to 1 ½ minutes.

Is it safe to reheat pasta the next day?

Yes. You can cook the pasta all the way through, then shock it with ice water and let it drain, then put it in boiling water for 30 seconds when you want to reheat it. You can also cook it all the way through, drain it, and add oil to it to keep it soft so it can be reheated without having to boil it again.

How do you reheat leftover pasta without murdering its soul?

Sautéeing in a skillet works best for sauced pasta.

Quick pasta recipes:

Green Bean Casserole Pasta

This green bean casserole pasta is everything you love in the classic recipe in pasta form.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Frying Pan
  • 1 Sauce Pan
  • 1 Spatula

Ingredients
  

  • 1/2 lb green beans
  • 1/2 lb pasta I used penne
  • 1 pint heavy cream
  • 4 Large Baby Bella mushrooms
  • 1/2 cup cheddar cheese
  • 2 cloves garlic
  • 2 small shallots
  • 2 tbsp butter
  • 2 tbsp flour
  • olive oil
  • salt and pepper
  • crispy onions

Instructions
 

  • Boil your pasta as directed in your sauce pan. Be sure to salt the water.
  • To your frying pan, add enough water to barely cover the green beans. Blanch them, by boiling the water enough to cook the green beans to al dente, so they have a bit of a crunch. Remove from pan and pour out water.
  • To the pan, add about a tablespoon of oil. Add minced garlic and chopped shallots and stir until fragrant.
  • Add the finely chopped mushrooms to the pan. Stir until about half way cooked. Add two tablespoons of butter and flour and stir until it’ becomes thick, only about a minute.
  • Add the cream, salt and pepper and simmer for a few minutes, allowing it to thicken. Rough chop the green beans and add those.
  • Once the sauce is slightly thickened, turn off the heat and add the shredded cheddar, stir until melted.
  • Add the pasta, mix well.
  • Dish into bowls and top with a little more cheese and crispy onions.
Keyword green bean casserole, green bean casserole pasta, green bean pasta, pasta recipe

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