 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. . 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 . 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’.
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