This is the kind of no-fuss, no-fancy-ingredients supper I lean on when the day has gotten away from me and I still want something warm and homemade. It comes from the old Amish-style pantry casseroles I grew up around in the rural Midwest—simple things you could stir together in one dish and slide into the oven while you set the table. Here, dry elbow macaroni and chopped raw green beans go straight into a glass casserole dish, then get bathed in a creamy, savory mixture and topped with cheese. No boiling noodles, no extra pans—just honest comfort that tastes like it took more effort than it did.
I like to serve this green bean macaroni with sliced fresh tomatoes or a simple cucumber-onion salad to brighten up the plate. A pan of cornbread or a few dinner rolls are nice for soaking up the creamy sauce around the edges. If you want to round it out further, add a dish of applesauce or some sliced pears for a bit of sweetness alongside the savory casserole.
Oven-Baked Amish Green Bean MacaroniServings: 4-6
Ingredients
2 cups dry elbow macaroni
3 cups fresh green beans, ends trimmed and chopped into 1-inch pieces (raw)
2 cans (10.5 ounces each) condensed cream of mushroom soup
2 cups shredded mild cheddar cheese, divided
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass casserole dish.
Pour the dry elbow macaroni evenly into the bottom of the glass casserole dish, spreading it out in a single layer.
Scatter the chopped raw green beans over the dry macaroni, covering it as evenly as you can. This is where you can just use your hands and let the beans fall where they may.
In a medium bowl, stir the condensed cream of mushroom soup with 2 cups of water until smooth and pourable. (Use the empty soup cans to measure the water if you like—one can of water per can of soup.)
Pour the soup-and-water mixture slowly and evenly over the green beans and macaroni, making sure to moisten all the dry pasta as best you can. Gently tap the dish on the counter to help the liquid settle down into the noodles.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the top. Cover the dish tightly with foil to keep the moisture in while the macaroni cooks.
Bake, covered, for 40 to 45 minutes, until the pasta is tender when you poke it with a fork and the green beans are cooked through but still have a little bite.
Remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole, and return it to the oven, uncovered, for another 10 to 15 minutes, or until the cheese is melted and lightly bubbly around the edges.
Let the casserole rest for about 10 minutes before serving so it can thicken up a bit and is easier to scoop. Serve warm right from the glass dish.
Variations & Tips
You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have in the pantry, keeping the same can-and-water ratio. If you like a little extra richness, stir 1/2 cup of milk into the soup mixture in place of part of the water. For more flavor, add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to the soup before pouring it over the macaroni. A handful of crumbled crackers or buttered breadcrumbs sprinkled on top with the final layer of cheese will give it a nice crunchy crust. If your family likes meat in their casseroles, you can scatter 1 to 2 cups of cooked, crumbled sausage, ground beef, or diced ham over the green beans before adding the soup mixture—just keep in mind that adding meat will make the dish a bit heavier and may need a few extra minutes in the oven to heat through. For a sharper taste, use half sharp cheddar and half mild, or add a little Swiss or Colby-Jack. Food safety tips: Always use fresh, crisp green beans; discard any that are slimy or have off odors. Make sure the casserole is heated through and bubbly, with the center hot and the pasta tender, to ensure everything has reached a safe temperature. Refrigerate leftovers within 2 hours of baking, and reheat only the amount you plan to eat until it’s steaming hot throughout. Because this recipe uses dairy-based condensed soup and cheese, do not leave the baked casserole sitting out at room temperature for long periods.
