Holiday White Bean Casserole with Wasa Breadcrumbs
Prep time
Cook time
Total time
If you don't find Wasa Rosemary & Sea Salt Thins use regular breadcrumbs.
Serves: 4-6
  • 1 medium butternut squash, peeled, seeds removed, and cubed about ½ inch
  • oil for roasting and cooking, I used grapeseed
  • 2 cloves of garlic, minced
  • 2 cups baby bella mushrooms, thinly sliced
  • 2 tsp fresh rosemary, minced
  • 1 tbsp balsamic vinegar
  • 1½ cups cooked canellini beans (or 1 15-oz can), drained and rinsed
  • 28-oz can of diced tomatoes
  • 1 tsp red chili flakes
  • 1 tsp fennel seeds
  • 1 tsp black pepper
  • ½ bunch kale (about 4 cups), stems removed and chopped
  • ½ tbsp olive oil
  • 1 packet of Wasa Rosemary & Sea Salt Thins, smashed into crumbs or 1 cup breadcrumbs
  1. Preheat oven to 375° and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 2 tbsp of oil, and spread evenly onto the baking sheet. Sprinkle a teaspoon or so of sea salt over the squash and roast for 35 minutes, or until tender.
  3. While the squash is roasting, prepare the rest of your filling.
  4. Heat a skillet on medium heat with about 1-2 tbsp of oil.
  5. Add the minced garlic, and sauté for about 30-60 seconds until it turns slightly golden in color.
  6. Add the sliced mushrooms and rosemary, followed by a dash of salt.
  7. As the mushrooms begin to soften, add the balsamic vinegar.
  8. Continue to cook until the mushrooms are tender––about 5 minutes––then remove from the heat and stir in the beans, tomatoes, chili flakes, fennel seeds, and black pepper.
  9. Massage the chopped kale with ½ tbsp of olive oil and ¼ tsp salt.
  10. Once the butternut squash has roasted, transfer it to a 9x9 or 8x8 baking dish. Mash it with a fork, and make sure to cover the whole bottom of the dish in a layer.
  11. Spoon the white bean and mushroom sauté over the squash layer.
  12. Then layer the massaged kale over.
  13. Finally, top the casserole with the crushed Wasa Thins or bread crumbs.
  14. Bake uncovered for 20-30 minutes, or until Wasa crackers are golden brown.
  15. Serve hot.
Recipe by Sweet Potato Soul by Jenné Claiborne at