Recipe of the Week
Cannellini Bean And Mushroom Casserole
Courtesy of
Wendy Nakken


2 cups cooked cannellini beans
1 cup mushrooms, coarsely chopped
2 tablespoons butter, for frying
2 tablespoons butter, cold
1/2 cup sour cream
1/2 cup vegetable stock
1 tablespoon fresh basil, chopped
1 cup fresh bread crumbs
1/4 teaspoon paprika
1/4 cup romano cheese, grated
1 tablespoon sherry (optional)
Salt and pepper to taste.


Sauté the mushrooms in 2 tablespoons of butter for 5 minutes. Add the beans and heat until warm. Gently mix in the sour cream, vegetable stock, and basil. Season with salt and pepper, to taste.

In a separate bowl, combine the bread crumbs, cheese, and paprika. Add the Sherry, if desired. Spoon the bean mixture into a buttered casserole dish. Top with the breadcrumb mixture and dot with the cold butter, cut to small pieces. Broil until the breadcrumbs are browned.

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