green bean - mushroom pasta casserole

recipe re-mix! this green bean - mushroom pasta casserole combines the classic green bean casserole with a rich & creamy mushroom pasta.  a new take on two old favorites! 

you know how there are some recipes that we reserve for the holidays (green bean casserole, say), & others that are a part of the everyday rotation?  well this green bean-mushroom pasta casserole takes two such recipes and combines them. recipe re-mix at it's finest.  the result is a creamy, rich, festive dish that moves that ol' green bean casserole away from the other sides and into the spotlight - where it rightfully belongs!

mushroom pasta is one of those classic cream-of-something dishes.  you take a handful of pantry staples, add some pasta, and have a tasty, filling meal on the table in about 15 minutes. as a busy parent/student/person those types of recipe just can't be beat. 

and so, with the holidays in full swing, time at a premium and half a can of those tasty little fried onion pieces on the counter, this recipe re-mix was born.  and trust us, it works.  tasty, hearty & comforting, it is the perfect dish for those chilly winter nights.  


recipe: green bean - mushroom pasta casserole


  • 1 can (partially prepared) cream of mushroom soup (we use Annie's)
  • 1/2 can crispy onions 
  • 1 box of pasta - shells are the classic but any short shape will work
  • 1/2 c grated parmesan cheese (we use the canned stuff)
  • 1/2 c milk, optional - only used if condensed soup is used
  • 1/2 bag frozen green beans
  • 8 button mushrooms, finely chopped
  • pepper, to taste
  • garlic powder, to taste
  • 1 Tbsp butter
  • 1/2 c shredded mozzerella cheese, optional


  1. preheat the oven to 375 degrees & lightly butter a casserole dish
  2. bring a large pot of water to the boil, add pasta & cook according to package directions. 
  3. drain & set aside
  4. while the pasta is cooking, combine the mushrooms & soup and heat on medium-low until the mushrooms are tender, about 5 minutes.
  5. when the mushrooms are fully cooked, add the pepper, garlic powder & green beans & continue to cook for 3 more minutes.
  6. remove from heat and add the parmesan cheese
  7. add the soup mixture to the pasta and stir to combine.  
  8. spoon the pasta into the casserole dish and springle the crispy onions all around the edge of the dish
  9. sprinkle the mozzerella in the middle of the dish
  10. bake for 15 to 20 minutes, until the mozzerella is melted and the casserole is bubbly.
  11. remove from oven & enjoy!
  12. **NO-BAKE option
  13. after combining the soup & pasta, spoon into individual bowls, and top with the crispy onions and mozzerella.  
  14. cover with foil for 5 minutes, or until the cheese is melted. 
  15. enjoy!


s & h