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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
Ingredients
  • 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
Instructions
  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.