Green Bean Casserole (without Mushroom Soup)

Looking for a comforting and easy-to-make casserole that the whole family will love? Look no further than this Green Bean Casserole (without Mushroom Soup) with Pasta!

This delicious twist on the classic casserole is loaded with tender green beans, savory mushrooms, al dente pasta, and a creamy, cheesy sauce. Topped with crispy fried onions, this dish is the perfect side or main course for any occasion. Plus, it's simple to prepare and can be easily customized to your liking. Get ready to dig in and enjoy the ultimate comfort food!

Looking for more Thanksgiving side dishes? Try my Creamy Mashed Potatoes, Parker House Butter Rolls (with Honey & Sage Brown Butter,) and Orange Cranberry Sauce. Don't forget my No Fuss Turkey Recipe (with Turkey Gravy!)

Why You'll Love This Green Bean Casserole (without Mushroom Soup)

• It's a tasty twist on a classic dish: This recipe takes the classic green bean casserole and adds pasta and cheese to make it even more delicious and satisfying.
• It's easy to make: With simple ingredients and straightforward instructions, this recipe is easy to make, even for novice cooks. Plus, it can be prepared ahead of time and baked when you're ready to serve.
• It's a crowd-pleaser: Whether you're serving it as a side dish or a main course, this casserole is sure to please everyone at the table. The combination of tender green beans, savory mushrooms, al dente pasta, and creamy, cheesy sauce, topped with crispy fried onions, is irresistible and comforting.

Ingredients & Substitutions

Full list of ingredients with measurements listed below in recipe card. 

• Green beans - provide a fresh and crispy texture to the dish. Possible substitution: canned or frozen green beans.
• Mushrooms - add a savory and earthy flavor to the casserole. Possible substitution: other types of mushrooms or omit altogether.
• Garlic - gives a pungent and aromatic flavor to the dish. Possible substitution: garlic powder.
• Macaroni noodles or shells - provide a chewy and hearty texture to the casserole. Possible substitution: other types of pasta.
• Butter - adds richness and flavor to the cheese sauce. Possible substitution: margarine or oil.
• Flour - used as a thickening agent for the cheese sauce. Possible substitution: cornstarch or arrowroot powder.
• Cayenne - adds a spicy kick to the dish. Possible substitution: paprika or chili powder.
• Salt and pepper - enhance the flavors of the other ingredients. No substitutions needed.
• Milk - used to make the cheese sauce creamy and smooth. Possible substitution: non-dairy milk.
• Vegetable stock - adds depth of flavor to the dish. Possible substitution: chicken or beef stock.
• Shredded cheese - gives the casserole its signature cheesy flavor and texture. Possible substitution: other types of cheese.
• French fried onions - provide a crispy and flavorful topping for the casserole. Possible substitution: crushed crackers or breadcrumbs.

Equipment Needed

• Large pot for boiling the noodles and blanching the green beans
• Colander for straining the green beans and noodles
• Large mixing spoon for stirring the cheese sauce
• Whisk for blending the flour, cayenne, milk, and vegetable stock
• Chef's knife for chopping the green beans and mushrooms
• Cutting board for preparing the vegetables
• Large casserole dish (9x13 or similar size)
• Aluminum foil for covering the casserole dish
• Oven for baking the casserole

How to Make this Green Bean Casserole (without Mushroom Soup)

Full step-by-step instructions listed below in recipe card. 

First to make this Green Bean Casserole (without Mushroom Soup), prepare the green beans by cutting off the ends and chopping them into bite-sized pieces. Blanch the green beans in boiling water for two minutes, then strain them and rinse them in cold water to stop the cooking process. Set them aside.

Next, boil the macaroni noodles according to the package directions until they are al dente. Drain them in a colander and rinse them in cold water.

Clean and slice the mushrooms, discarding the center stem. Mince the garlic. In a large pot, melt the butter. Add the mushrooms and garlic and cook for just a minute or two until the mushrooms begin to soften. Whisk in the flour and cayenne, seasoning generously with salt and pepper. Slowly whisk in the milk and vegetable stock until it incorporates well. Then stir in 12 ounces of the shredded cheese. Once it begins to look melted, stir in the green beans and noodles.

Add the mixture to a greased casserole dish and sprinkle with salt and pepper. Top with the remaining cheese and French fried onions. Cover with aluminum foil and bake at 350°F for 15 minutes. Then remove the aluminum foil from the top and bake another 15 minutes, or until the cheese is melted and bubbly.

Once it's finished baking, let the casserole cool for a few minutes before serving. This dish is perfect for a cozy family dinner or for sharing with friends at a potluck. Enjoy the creamy cheese sauce, hearty pasta, and crispy green beans with every bite. This cheesy green bean casserole is sure to be a hit!

Variations

• Swap out the green beans for another vegetable, like broccoli or asparagus. Blanch them in the same way as the green beans before adding them to the casserole.
• Use a different type of cheese, such as cheddar, Swiss, or gouda, to change the flavor profile of the dish.
• Add cooked chicken, ground beef, or tofu for some extra protein.
• Mix in some herbs or spices, like basil, thyme, or red pepper flakes, to add some extra flavor.
• Swap out the French fried onions for bread crumbs or panko for a crispy topping.
• Use a different type of pasta, such as penne, rotini, or spaghetti, to change up the texture.
• For a gluten-free version, use gluten-free noodles and flour.
• For a vegan version, use vegan cheese and milk, and swap the butter for vegan butter or oil.

Wine Pairing

A good wine pairing for this Cheesy Green Bean Casserole (with Pasta) would be a white wine such as a Chardonnay, Sauvignon Blanc or Pinot Grigio. The acidity in these wines will cut through the richness of the cheese and complement the flavors of the green beans and mushrooms. A light-bodied red wine, such as a Pinot Noir, could also be a good pairing for this dish. If you prefer a sweeter wine, a Riesling or Gewürztraminer could also work well. Ultimately, it comes down to personal preference, so feel free to experiment with different wine pairings to find the one that best suits your taste.

FAQ's

Can I use frozen green beans instead of fresh ones?

Yes, you can use frozen green beans, but be sure to thaw them first before blanching.

Can I make this recipe ahead of time?

Yes, you can assemble the casserole ahead of time and refrigerate it until you're ready to bake it. Just be sure to add a few extra minutes to the baking time if you're starting with a cold casserole.

Can I use a different type of mushroom?

Yes, you can use any type of mushroom you prefer. Button mushrooms, shiitake, or portobello mushrooms would all work well.

Can I use a different type of cheese?

Yes, you can use any type of cheese you like. Cheddar, Swiss, or mozzarella would all work well in this recipe.

Can I use chicken stock instead of vegetable stock?

Yes, you can use chicken stock instead of vegetable stock. Keep in mind that the dish won't be vegetarian if you use chicken stock.

Can I freeze this casserole?

Yes, you can freeze the casserole before or after baking it. To reheat, let it thaw in the refrigerator overnight and then bake it in the oven until heated through.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free pasta and flour in the roux.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using vegan cheese and milk, and swapping the butter for vegan butter or oil.

Tips

• Use fresh ingredients: While frozen green beans and canned mushrooms are convenient, using fresh ingredients will result in a more flavorful casserole.
• Don't overcook the green beans: Blanching the green beans for 2 minutes is just enough time to soften them slightly without making them mushy. Be sure to rinse them with cold water immediately after to stop the cooking process.
• Use al dente pasta: Since the pasta will continue to cook in the oven, it's best to cook it to al dente, or slightly firm, to prevent it from becoming too mushy.
• Melt the cheese slowly: Adding shredded cheese to the roux can cause it to clump up if added too quickly. Add it in small batches, stirring constantly until it's fully melted and incorporated.
• Add the French fried onions at the end: Adding the onions at the beginning can cause them to become soggy. It's best to add them to the top of the casserole during the last 15 minutes of baking.
• Cover the casserole while baking: Covering the casserole with aluminum foil during the first 15 minutes of baking will prevent the cheese from over-browning and help the casserole cook evenly.
• Let the casserole cool before serving: Letting the casserole cool for 10-15 minutes before serving will help it set and make it easier to slice and serve.

Looking for more recipes?

Looking for more Thanksgiving recipes? Try my Creamy Mashed Potatoes, Parker House Butter Rolls (with Honey & Sage Brown Butter,) and Orange Cranberry Sauce. Don't forget my No Fuss Turkey Recipe (with Turkey Gravy!)

Did You Make this Recipe?

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Recipe Card

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