| Display data | with Roasted Mushrooms |
| Ingredients | Green Bean, Milk, Crimini Mushroom, Yellow Onion, Heavy Cream (Cream, Carrageenan), Fried Onion (Onions, Vegetable Oil (Canola and Palm Oil), Wheat Flour, Salt), Butter, Panko (Unbleached Wheat Flour, Organic Cane Sugar, Yeast, Sea Salt), Onion, Unbleached Flour, White Wine, Salt, Rice Bran Oil, Parsley, Pepper, Thyme |
| Reheating instructions | Oven: Remove from refrigerator 1 hour before heating to allow it to come to room temperature. Preheat oven to 350°F. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer to your own oven-safe ceramic casserole dish, being extra careful with the breadcrumbs. Reheat until heated through, roughly 30-40 minutes. Remove the foil for the last 15 minutes to allow a golden crust to form. If breadcrumbs on the casserole or gratin start to brown too much, put the foil back on until heated through. Microwave: We do not recommend heating the casserole or gratin in a microwave, as it will make the breadcrumb crust soggy and unappetizing. |
| Servings | Serves 4 to 6 |
| Size | 37 oz |
Updated for 2026! We mix tender green beans with handfuls of roasted mushrooms and a light porcini sauce. Then we blanket it all with gluten-free breadcrumbs and bake until toasted, a little bubbly and golden on top. So delicious, you may want to keep it on your side of the table. Especially yummy paired with turkey, ham, mashed potatoes, gravy, and cranberry sauce.
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