Green Bean & Mushroom Casserole

This delicious, gluten-free, dairy-free version of the traditional Thanksgiving green bean casserole is much less processed and made from wholesome ingredients. It still tastes like good old fashioned comfort food and it’s

Green Bean & Mushroom Casserole
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Author: Michelle Babb MS, RD, CD
  • 3 - small delicata squash washed and chopped into ½" chunks (with skin)
  • ½ pound crimini mushrooms diced
  • ¼ pound shitake mushrooms diced
  • ¼ pound Morels or Chanterelles diced
  • 1 teaspoon dried thyme
  • ¼ cup coconut oil 4 tablespoon, divided
  • ¼ teaspoon salt
  • 1 yellow onion diced
  • 2 cups mushroom broth
  • ½ cup dry red wine
  • 2 tablespoons dry sherry
  • ¼ teaspoon fresh ground pepper
  • 1 lb fresh green beans washed, trimmed and cut into 1-inch pieces
  • 1 cup gluten-free bread crumbs
  • 2 large shallots sliced
  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half lengthwise, scoop out the seeds and cut the squash into ½-inch chunks. In a large bowl, combine the squash, mushrooms, thyme, 2 tablespoons of the coconut oil (melted) and salt. Toss well.
  3. Spread squash and mushrooms on a baking sheet in a single layer without crowding. Roast for approximately 20 minutes, until squash is tender. Reduce oven temperature to 375 degrees.
  4. In large sauté pan, heat 1 tablespoon of coconut oil, add onions and sauté until they are translucent. Add mushroom broth, red wine, sherry, pepper and roasted squash and mushrooms to the onions and bring to a boil. Lower heat and simmer for about 30 minutes, until mixture has been reduced and squash breaks down slightly to thicken the ragout.
  5. Heat a large pot of water to boiling. Add green beans and blanch for 4 minutes. Drain green beans well and place in a 9X13 inch baking dish. Note: if you like crunchier green beans skip this step.
  6. Pour mushroom and onion mixture over the green beans and mix gently. Toss bread crumbs, shallots, and 1 tablespoon of melted coconut oil together. Spread shallots and bread crumbs evenly over the green beans.
  7. Bake for 25-30 minutes, until bread crumbs and shallots are golden brown.

so flavorful that you won’t even miss the canned soup and fried onions.