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
Green beans, mushrooms, porcini gravy [Vegetable stock (water, carrot, onion, celery, fennel, leek, tomato paste, lemongrass, ginger, garlic, parsley, thyme, fennel seed, coriander, black pepper, bay leaf), onions, dried porcini mushroom, shiitake mushrooms, Marsala wine [grapes, sulfur, brandy (grapes)], rice bran oil, gluten-free thickener (rice flour, rice starch, soy flour), thyme, lemon juice, salt, black pepper], onions, gluten-free bread crumbs (rice flour, pea protein, dextrose), thyme, sage, parsley, salt, black pepper
Vegan & Made without Gluten
Oven: If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Reheat in a 350°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 in a microwave as it will make the breadcrumb crust soggy and unappetizing.