Green Bean and Roasted Mushroom Casserole

Bi-Rite Market


This year we decided to lighten things up and riff on our classic recipe. Tender green beans are mixed with lots of roasted mushrooms and a light porcini sauce, then topped with gluten-free breadcrumbs before being baked. They're so good you might forget you have mashed potatoes and turkey on the side.  -Sam M

Serves 4 to 6
36 oz

Green beans, mushrooms, porcini gravy [vegetable stock (water, carrot, celery, green cabbage, fennel, yellow onion, garlic, parsley, olive oil, tomato), onions, dried porcini mushrooms, red wine, rice bran oil, olive oil, gluten-free thickener (rice flour, rice starch, soy flour)], onions, gluten-free bread crumbs (rice flour, pea protein, dextrose), thyme, sage, parsley, salt, pepper

Contains Soy
Vegan & Made without Gluten

  • Oven: Remove from refrigerator 1 hour before heating to allow to come to room temperature. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Reheat in a 325°F oven until heated through, roughly 30-40 minutes. Remove the cover for the last 15 minutes to allow a golden crust to form. If breadcrumbs on the casserole start to brown too much, lower oven temperature to 275°F to ensure the casserole heats through fully before serving.
  • Microwave: We do not recommend heating the casserole or gratin in a microwave as it will make the breadcrumb crust soggy and unappetizing.