All of your most memorable childhood dinners have gotten together and decided they work better as a team, and that team is called Cheese and Green Bean Casserole Pasta.

Janey Schaffer (@foodsofjane) is the culinary queen behind this ultimate homestyle meal. She uses comfort foods like bowtie pasta, canned cream of mushroom condensed soup, Monterey Jack cheese, and canned French style green beans and fried onions to create a hearty casserole-pasta hybrid. One bite and you’re instantly taken back to the nostalgic aromas of Mama’s kitchen.

If you too would like to embark in some taste bud time travel, try out this dish by mixing cream of mushroom soup, sour cream, milk, and melted butter in a large skillet. Then, pour over cooked pasta while stirring in Monterey Jack cheese. Line the bottom of a baking dish with the cheesy pasta along with drained green beans and fried onions, using a layering technique.

Finally, bake the entire dish at 350 degrees for 20 to 30 minutes. This recipe makes enough to share with six to eight people, perfect for staying in and enjoying a night with the fam.

Cheese and Green Bean Casserole Pasta

Serving Size: 6-8 people

Cooking time: 45 minutes

4 cups of uncooked bowtie pasta

3 tablespoons of butter

2 10.5 oz cans of cream of mushroom soup condensed soup

¼ cup sour cream

1/2 cup whole milk

3 cups of shredded Monterey Jack Cheese

3 14.5 oz cans of French style green beans

6 oz of French fried onions

1)   Preheat the oven to 350 degrees, and prepare a baking dish with non-stick spray. Drain the green beans and set aside.

2)   Cook and drain pasta according to package instructions. Be sure to add a pinch of salt to the boiling water before adding in the pasta.

3)   Melt butter in a large skillet. Add in cream of mushroom soup, sour cream, and milk. Whisk the mixture and let it cook for about 10 minutes on the stove. Pour about half of the soup mixture over the cooked pasta and quickly stir in 2 cups of the shredded cheese while it’s still hot. Line the bottom of the baking dish with the cheesy pasta mixture.

4)   Pour the drained French green beans into the skillet with the rest of the soup mixture and coat. Pour the beans directly over the layer of the pasta.

5)   Cover the dish with the remaining cup of shredded cheese and then top with the French onions. Bake for 20-30 minutes. Cut and serve while hot.

This post is sponsored by the Canned Food Alliance