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A new spin on the original green bean casserole

This green bean casserole is spooned into portobello

This green bean casserole is spooned into portobello mushroom caps. Photo Credit: Newsday/Thomas A. Ferrara

Last week, we challenged readers to update the Original Green Bean Casserole for Thanksgiving and promised a free turkey for the best recipe. Margaret Urban of Massapequa Park took first place with her “Not So Original Green Bean Casserole."

"We like that the green beans are nestled inside a portobello mushroom. It’s a whimsical presentation on an otherwise solemn Thanksgiving plate," said Marjorie Robins, Newsday food editor and a contest judge.

Urban gets a 20-pound fresh bird donated by Best Yet Market and you get her recipe:

Not So Original Green Bean Casserole

1 (10 3/4 ounce) can Campbell’s cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1/8 teaspoon pepper
2 (9-ounce) packages frozen cut green beans, thawed
6 portobello mushrooms, stems and gills removed
3 to 4 medium red onions
Olive oil
1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. Saute mushroom caps until soft in 2 batches with olive oil to coat pan. Set aside.
3. Mix soup, milk, sour cream and pepper in a 1 1/2-quart baking dish. Stir in beans.
4. Bake for 30 minutes, or until hot.
5. While the casserole is baking, slice onions and saute in a little olive oil, on medium heat, until soft.
6. Add 1/4 teaspoon salt. Turn heat to low and continue heating until caramelized, about 30 minutes.
7. Remove bean casserole from oven.
8. Arrange onions on a cookie sheet and broil on high 4 to 5 minutes, or until crispy.
9. Scoop casserole evenly into heated mushroom caps. Sprinkle crispy onions on top and serve. Makes 6 servings.


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