Dubliner Cheese--A favorite of The Hill Team

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.

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Ingredients:
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
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Method:
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’.

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.