This oven baked 4-ingredients creamy green bean casserole pasta is the kind of easy comfort food that disappears fast at a potluck or backyard cookout. It takes the familiar flavors of classic green bean casserole and turns them into a hearty pasta bake, which makes it perfect for busy weeknights when you want something cozy without juggling a long ingredient list. I love recipes like this because they feel nostalgic, but they also make dinner a whole lot easier.
Serve this pasta bake with a simple green salad, roasted chicken, burgers off the grill, or fresh fruit if you're bringing it to a cookout. Since the casserole is rich and creamy, lighter sides balance it nicely, and a little extra crispy onion sprinkled on top right before serving makes it feel extra special.
Oven Baked 4-Ingredients Creamy Green Bean Casserole Pasta
Servings: 6
Ingredients
12 ounces penne pasta
Directions
1. Preheat your oven to 375°F and lightly grease a 9x13-inch or similar rectangular casserole dish.
2. Bring a large pot of salted water to a boil and cook the penne until just shy of al dente. During the last 3 minutes of cooking, add the green beans to the pot. Drain well.
3. In a large mixing bowl, stir together the condensed cream of mushroom soup, the drained pasta, the green beans, and 1 cup of the crispy fried onions until everything is evenly coated.
4. Spread the mixture into the prepared casserole dish and bake uncovered for 20 minutes.
5. Remove the dish from the oven, sprinkle the remaining 1/2 cup crispy fried onions over the top, and return it to the oven for 5 to 10 minutes, until hot and bubbly and the onions are golden.
6. Let the casserole rest for 5 minutes before serving so the sauce can settle slightly. Scoop and serve warm.
Variations & Tips
Add cheese: If you want this a little richer, stir in 1 cup of shredded mozzarella, Monterey Jack, or white cheddar before baking. It is not traditional to green bean casserole, but it makes the pasta extra creamy and stretchy.
Make it a full meal: Add 2 cups of cooked shredded chicken or diced ham to the mixture before baking if you want more protein. This is a great clean-out-the-fridge option on a busy weeknight.
Use canned or frozen green beans: Frozen green beans usually give the best texture, but canned green beans work in a pinch. If using canned, drain them well and skip boiling them with the pasta so they do not get too soft.
Keep the topping crisp: For the best crunchy onion topping, do not add the final layer too early. Baking it at the end keeps it from getting soggy and gives the casserole that classic green bean casserole finish.
Prep ahead: Assemble the casserole a few hours ahead, cover, and refrigerate. When you're ready to bake, let it sit at room temperature for about 20 minutes first, then bake and add the onion topping near the end.
