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Chef and recipe developer Jake Cohen cooks Thanksgiving dinner for his whole family every year. And after tasting his irresistible holiday creations, we’re not surprised.
“I’ve been making green bean casserole from scratch for a few years now, cooking down tons of mushrooms with cream instead of using the canned stuff,” Cohen told us.
“Since my family would revolt if I didn’t have it on our Thanksgiving spread, I’ve looked for ways to reinvent the dish to keep things fresh,” he said. “By wrapping up the casserole in a flaky pie dough, you’ll get a savory galette that gives new life to a classic.”
Everyone will go back for thirds. Guaranteed.
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