Thanksgiving Green Bean Casserole Pasta (Print)

Pasta with green beans, mushrooms, creamy sauce, and a golden onion topping makes a cozy main or side.

# Components:

→ Pasta

01 - 12 oz short-cut pasta (e.g., penne or fusilli)
02 - Salt, for pasta water

→ Vegetables

03 - 1 lb fresh green beans, trimmed and cut into 1-inch pieces
04 - 8 oz cremini or white mushrooms, sliced
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Sauce

07 - 3 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup vegetable broth
11 - 1/2 cup sour cream
12 - 1/2 tsp dried thyme
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp salt (more to taste)
15 - 1/4 tsp ground nutmeg

→ Topping

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

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. During the final 3 minutes of cooking, add the green beans to the boiling water. Drain the pasta and green beans thoroughly and set aside.
02 - Melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and sliced mushrooms, and cook for an additional 5-6 minutes, or until the mushrooms are well-browned and tender.
03 - Sprinkle the all-purpose flour evenly over the sautéed vegetables. Continuously stir and cook for 1-2 minutes to form a smooth roux.
04 - Gradually whisk in the whole milk and vegetable broth, ensuring a smooth consistency. Bring the mixture to a gentle simmer and continue to cook for 3-4 minutes, or until it has slightly thickened.
05 - Reduce the heat to low. Stir in the sour cream, dried thyme, ground black pepper, salt, and ground nutmeg. Taste and adjust seasonings as necessary.
06 - Add the drained pasta and green beans to the sauce. Mix thoroughly to ensure everything is well-coated. If the mixture appears too thick, add a small splash of milk to reach the desired consistency.
07 - Preheat your broiler or oven to 425°F (220°C).
08 - Transfer the combined pasta mixture into a lightly greased 9x13-inch baking dish. Evenly sprinkle the grated Parmesan cheese (if using) and the crispy fried onions over the top.
09 - Broil or bake for 3-5 minutes, or until the topping is golden brown and delightfully crispy. Serve the dish hot.

# Expert Advice:

01 -
  • Ready in just 45 minutes for a weeknight-friendly meal
  • Combines familiar holiday flavors in a creative new format
  • Versatile as either a main dish or substantial side
  • Perfect for using up Thanksgiving leftovers or ingredients
02 -
  • Perfect for meal prep and tastes even better the next day
  • Excellent way to use holiday leftovers just add turkey or ham
  • Vegetarian friendly but easily customizable for meat lovers
  • Can be assembled ahead and baked just before serving
03 -
  • Toast the dried thyme in the butter for 30 seconds before adding onions to release more flavor.
  • For the creamiest sauce, bring milk to room temperature before adding to the roux.
  • Reserve 1/2 cup of pasta water before draining to adjust sauce consistency if needed.

Back