A few potluck brunches and suppers for Easter and Passover week celebrations inspired this green bean casserole. Maralyn and I still enjoy making the old classic of green beans, mushroom soup and those crispy fried onions. This one is a new twist on the original favorite. Since we love cheese, and especially Kerrygold Dubliner Irish Cheddar, this is what I use. Save extra to pair with your favorite California wines.

4 oz Kerrygold Dubliner Cheddar Cheese, cut into small pieces
1 lb fresh green beans, trimmed
1/2 onion,  thinly sliced (We like the purple or sweet Spanish onions)
8 oz fresh baby portabella mushrooms, sliced
pepper to taste
4 oz butter, I tried lemon herb butter
I teaspoon water
Combine beans and water, microwave on high for about 3 minutes until still crunchy, but tender.
Drain beans.
Add beans, mushrooms, onions and pepper to a preheated  saute pan on medium to high heat.
Cook and stir until onions soften, about 2 minutes.
Stir in butter and cheese until melted.
Serve or put in a casserole dish, reheat, and serve later.
This side pairs well with ham, lamb, veal, prime rib, chicken or fish. It works with red or white wine. I served a sparkling rose’.