Ready in 1 hour 30 minutes
I love Green Bean Casserole during the holidays but I got sick of having the same old thing every year. I came up with this casserole dish in a hurry for my cousin who is a vegetarian and was visiting from New York. Everyone loved it and since it has become a holiday staple.
"I made this for Thanksgiving at the in-laws and it was a big hit. "
Preheat Oven to 350 Degrees
Steam Green Beans and Asparagus until cooked. Let cool. (Do not over cook Asparagus because it will become mushy).
In a blender combine Ranch Dressing, Abobo, Pepper, Heavy Cream, Artichoke Hearts, and Cucumber; blend into sauce. (HINT: Chop Artichoke Hearts and Cucumber before blending. Add heavy cream first then remaining ingredients. The idea is to season with the Adobo and Pepper so that the sauce does not taste to much like Ranch dressing. (Don't like to blend for too long because the cream will foam!)
Cook Pasta as directed on package. (You can use any pasta you like but because this pasta is still soft and refrigerated it takes less time to cook. If you do change the pasta I suggest sticking with a ravioli, you can have meat filled if you like but I like the combination with the cheese. You do not have to use Manchego cheese you can you Mozzarella if you like.
In casserole dish layer Green Beans and Asparagus with Pasta and cheese atop pasta. (LAYERS: Green Beans, Asparagus, Pasta, then Cheese; Repeat) Pour sauce over and cover with a layer of cheese. Bake at 350 Degrees for 40-45 Minutes.
(HINT: If you can not find fresh White Asparagus it's okay to use Jarred Asparagus. Make sure the Asparagus is jarred in water and not seasoned! Drain the Asparagus well before using.)
Let the dish sit for 5 minutes before serving.
You can find the recipe for Adobo on my page.