Green Bean Casserole Pasta Bake
November 20, 2020
45 min
easy
6-8 side dish portions
With Thanksgiving around the corner, I had to recreate a classic and one of the most coveted side dishes around: the Campbell’s® Green Bean Casserole. If you aren’t familiar with this dish, it’s a creamy casserole bake with green beans tossed in a creamy sauce made with the Campbell’s® Condensed Cream of Mushroom Soup. The creamy green beans are then topped with fried onions for the ultimate punch of flavor. Now, I love a good classic, but you know I also love a twist. This is my take on the Campbell’s green bean casserole and it’s realllllly good. Like REALLY good. Like, I’m eating leftovers right now at 8AM as I’m writing this kind of good. Disclosure: this blog post is sponsored by Campbell’s® and I am so excited to be working with them on this recipe!
For this casserole, I used fresh par-boiled green beans instead of canned (takes literally 3 minutes.) I also made my own fried shallots for topping (shocking easy and I promise you can do it!) The casserole itself is made of green beans, scallions and farfalle pasta, tossed in the creamy sauce used in the Campbell’s® Green Bean Casserole recipe. Guess what the secret ingredient is? Soy sauce. I’m serious! Soy sauce brings this creamy mushroom sauce to a whoooole new level with almost an umami element to it.
This recipe feeds up to 10 people, if you’re serving the casserole as a side. If you want to go main-course with it, I would say it feeds about 6 people.
Ingredients
Adjust Servings
| 4oz. farfalle pasta | |
| 210.5 oz cans Campbell’s Condensed Cream of Mushroom Soup | |
| 2 tsp soy sauce | |
| 1 cup whole milk | |
| ½cup chopped scallions, plus more for garnish | |
| 3 ½ cups parboiled or steamed green beans, trimmed and cut into 1 1/2-inch pieces | |
| 2/3cup panko bread crumbs, for topping | |
| 2/3cup shredded Parmesan cheese, for topping | |
| 2tbsp olive oil, for frying | |
| 2 large shallots, thinly sliced into rings | |
| Kosher salt, to taste |
Equipment
Directions
Fill a stockpot 3/4 the way with water. Heat over high and bring to a boil. Cook the pasta and drain it. Coat in oil to prevent sticking and save for later. Preheat the oven to 350 degrees.
Fill a stock pot with water and generously season with 2 tbsp of salt. Bring the water to a boil over medium high heat.
In the baking dish you are using or a large mixing bowl, combine the milk, cream of mushroom soup, soy sauce, pepper and garlic powder. Whisk until combined and smooth in consistency.
Cook the farfalle until al dente, removing it from the water 1 minute before the box suggests, and then drain the pasta. Set aside.
Add the green beans to the pot and cook for 2 minutes, until bright green in color. Remove them from the heat.
Add the green beans, pasta and chopped scallions to the creamy sauce mixture and stir until fully coated in sauce.
Top with panko bread crumbs, parmesan, and a drizzle of olive oil to promote crisping.
Bake uncovered for 25-30 minutes, until the creamy edges of the casserole are bubbling.
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