Green Bean Casserole (without Mushroom Soup)

Cheesy Green Bean Casserole with Pasta is a delicious twist on the classic casserole. The comfort food you love just got a bit yummier!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Servings Servings

Calories 400kcal

12 ounces fresh green beans trimmed and chopped
6 ounces baby Bella or button mushrooms sliced
6 cloves garlic minced
16 ounces macaroni noodles or shells
½ cup 1 stick unsalted butter
¼ cup all-purpose flour
¼ teaspoon cayenne pepper
Salt and black pepper to taste
1 cup milk
2 cups vegetable stock
16 ounces shredded cheese divided (any type of cheese you prefer, like cheddar or a blend of cheddar and mozzarella)
6 ounces French fried onions

Get Recipe Ingredients

Preheat the oven to 350°F (175°C).
Blanch the chopped green beans in boiling water for 2 minutes. Then strain them and rinse immediately with cold water to stop the cooking process. Set aside.
Cook the macaroni noodles or shells in salted boiling water according to package instructions, until al dente. Drain and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and minced garlic, and cook for 1-2 minutes until softened.
Whisk in the flour and cayenne pepper to make a paste. Season generously with salt and black pepper.
Slowly whisk in the milk and vegetable stock, making sure the flour paste is fully incorporated and there are no lumps.
Stir in 12 ounces of the shredded cheese until melted and smooth. Then add the cooked green beans and pasta, and stir until everything is coated with the cheese sauce.
Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the remaining shredded cheese and fried onions on top.
Cover the dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly and the fried onions are golden brown.
Let the casserole cool for a few minutes before serving. Enjoy!

When blanching the green beans, it's a good idea to have a bowl of ice water ready to immediately transfer them to after straining. This will help them cool down quickly and maintain their vibrant green color.
For the cheese, you can use any type you prefer, but cheddar or a blend of cheddar and mozzarella work well. You could also experiment with other types of cheese, like gruyere or fontina, for a different flavor profile.
The casserole will be quite thick, so don't be alarmed if it seems like there's not enough liquid in the mixture. The pasta and green beans will release some moisture as they bake, and the cheese sauce will thicken up nicely.
If you want to make the dish a bit healthier, you could use whole wheat pasta and reduce the amount of cheese and/or fried onions. You could also add some additional veggies to the mix, like diced bell peppers or sliced zucchini.
Once the casserole is finished baking, let it cool for a few minutes before serving. This will help the cheese sauce set up a bit and make it easier to cut into portions. Enjoy!