Pin This hearty Thanksgiving Green Bean Casserole Pasta transforms the beloved holiday side into a satisfying main dish. The classic flavors of green bean casserole—tender beans, savory mushrooms, creamy sauce, and those irresistible crispy onions—come together in pasta form for a comforting meal that captures the essence of holiday cooking any time of year.
I first created this recipe when trying to satisfy both my pasta-loving children and my husband who insists green bean casserole appear at every holiday meal. Now it's requested year-round, proving comfort food knows no season.
Ingredients
- short-cut pasta like penne or fusilli: 12 oz provides the perfect base for catching all that creamy sauce in its nooks and crannies
- fresh green beans cut into bite-sized pieces: 1 lb maintain their texture better than canned and provide vibrant color and flavor
- cremini mushrooms: 8 oz deliver earthy depth look for firm caps with no slimy spots
- Small yellow onion and garlic: create an aromatic foundation for the sauce
- butter and flour: 3 tbsp each form the roux that thickens our sauce beautifully
- whole milk: 2 cups creates silky richness use full-fat for best results
- vegetable broth: 1/2 cup adds savory depth without overwhelming the delicate flavors
- sour cream: 1/2 cup provides tangy creaminess that balances the richness
- Dried thyme black pepper salt and nutmeg: create that classic green bean casserole flavor profile
- crispy fried onions: 1 1/2 cups are non-negotiable for that authentic topping
- Optional Parmesan: adds a salty umami note that elevates the entire dish
Instructions
- Prepare The Base:
- Bring a large pot of generously salted water to a rolling boil. Cook your pasta according to package directions until just al dente. During the final 3 minutes of cooking time, add your green bean pieces to the pasta water. This brilliant time-saver perfectly blanches the beans while your pasta finishes cooking. Drain everything together in a colander and set aside while you prepare the sauce.
- Create The Mushroom Mixture:
- In a large skillet or Dutch oven, melt butter over medium heat until it starts to foam slightly. Add your finely chopped onion and sauté for 2-3 minutes, stirring occasionally until they become translucent but not browned. Add minced garlic and sliced mushrooms, continuing to cook for 5-6 minutes. The mushrooms will first release their moisture and then begin to brown at the edges, concentrating their flavor. This caramelization is crucial for developing depth in your final dish.
- Make The Roux:
- Sprinkle flour evenly over the cooked vegetable mixture and stir constantly for 1-2 minutes. This cooking time is essential as it cooks out the raw flour taste while creating the base that will thicken your sauce. The mixture will look paste-like and slightly golden. Keep stirring to prevent any burning or uneven cooking.
- Develop The Sauce:
- Gradually whisk in the milk and vegetable broth, adding about a quarter cup at a time while stirring continuously to prevent lumps from forming. Once all liquid is incorporated, bring the mixture to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 3-4 minutes. The sauce will continue to thicken as it cooks and again when you add the sour cream.
- Finish The Sauce:
- Reduce heat to low to prevent curdling when adding dairy. Stir in sour cream, dried thyme, black pepper, salt, and nutmeg until fully incorporated. Taste and adjust seasonings as needed. The sauce should be velvety and rich with a subtle herb flavor and slight tang from the sour cream.
- Combine Components:
- Add the drained pasta and green beans to your sauce, folding gently until everything is evenly coated. If the mixture seems too thick, add a splash of milk to reach your desired consistency. The starch from the pasta will continue to absorb some liquid, so err on the side of slightly saucier than you want the final dish.
- Prepare For Baking:
- Preheat your broiler or heat oven to 425°F. Transfer the pasta mixture to a lightly greased 9x13-inch baking dish, spreading it into an even layer. This size dish allows for maximum surface area for that crispy topping we all love.
- Add The Crowning Glory:
- Sprinkle the Parmesan cheese (if using) evenly over the top, followed by an even layer of crispy fried onions. Be generous with the onions as they provide that signature texture and flavor contrast that makes this dish special.
- Create The Golden Topping:
- Broil or bake for just 3-5 minutes, watching carefully to prevent burning. The goal is a golden, crispy topping that provides textural contrast to the creamy pasta below. Remove from the oven when the onions are toasted and the edges are bubbling slightly.
Pin The crispy fried onions are truly the star ingredient here. I once tried substituting with homemade caramelized onions and while delicious, my family unanimously voted to return to the classic store-bought version. There's something nostalgically perfect about their texture and flavor that simply cannot be replicated.
Make Ahead Magic
This dish shines as a make-ahead option. Prepare everything through the combining step, then refrigerate covered for up to 2 days. When ready to serve, let the dish come to room temperature for 30 minutes, then top with the fried onions and cheese before baking at 350°F for about 25 minutes until heated through and bubbly. Add a splash of milk if it seems dry after refrigeration.
Smart Substitutions
No green beans? Asparagus or broccoli work beautifully in this recipe. For a dairy-free version, use plant-based milk, vegan butter, and cashew cream instead of sour cream. Gluten-free pasta and fried onions make this accessible for those with wheat sensitivities. Wild mushroom varieties like shiitake or oyster mushrooms elevate this dish for special occasions.
Serving Suggestions
Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness. Serve alongside roasted chicken or turkey for a complete meal. For holiday gatherings, offer this as a substantial vegetarian option that will please everyone.
Seasonal Adaptations
Spring version use asparagus and add fresh peas. Summer variation incorporate zucchini and yellow squash with basil. Fall harvest include butternut squash cubes and sage. Winter comfort add roasted Brussels sprouts and a dash of nutmeg.
Leftover Transformation
Transform leftovers into a frittata by mixing with beaten eggs and baking until set. Create individual pot pies by spooning into ramekins and topping with puff pastry. Form into patties, coat with breadcrumbs, and pan-fry for crispy pasta cakes.
Pin Elevate this comforting dish by ensuring all components are perfectly cooked and seasoned. The final broil or bake is key for achieving that signature crispy onion topping.
Recipe Q&A
- → Can I make this dish ahead of time?
Yes, you can assemble the pasta and sauce in advance. Add the fried onions just before baking to keep them crispy.
- → What pasta shapes work best?
Short-cut pastas like penne or fusilli hold the sauce and ingredients best, but similar shapes also work well.
- → How can I make this gluten-free?
Use gluten-free pasta and fried onions, and substitute gluten-free all-purpose flour for the roux.
- → Is it possible to make this dish lighter?
Yes, substitute Greek yogurt for sour cream and use low-fat milk for a lighter option.
- → What proteins can I add?
Cooked bacon or diced turkey are excellent additions. Stir them in before baking for extra flavor.
- → Which wines pair well?
This dish pairs nicely with a crisp Chardonnay or a dry Riesling to balance the creamy sauce.