> 1 lb orecchiette pasta
> 2 cups store-bought green bean casserole
> 2 tbsp olive oil
> 3 oz reduced-fat cream cheese, softened and cubed
Cook the orecchiette according to package directions, reserving ½ cup cooking water. Using kitchen scissors, cut any large green beans into 1-inch pieces.
In a deep 12-inch skillet, heat the oil, green bean casserole, and cream cheese on medium, stirring often.
Add orecchiette and cooking water, stirring to combine. Season with salt and pepper to taste. Cook 2–3 min., until sauce is smooth and green bean casserole is heated through.