Green-Bean Casserole With Vermont Cheddar
Bryan Voltaggio, Charlie Palmer Steak
4 tablespoons unsalted butter 1 cup onions, minced 1 cup shiitake mushrooms, sliced 4 cups green beans, blanched and frenched 3 cups chicken broth 2 cans condensed cream-of-mushroom soup (10 and 3⁄4 ounces each) 2 cans French-fried onion rings (2.8 ounces each) 2 cups Vermont Cabot cheddar, grated
Preheat oven to 350 degrees. Melt butter in a large pan. Sauté onions in butter until translucent. Remove onions and add mushrooms; sauté mushrooms until lightly browned.
Combine chicken stock, mushroom soup, blanched beans, and sautéed onions and mushrooms in a large mixing bowl. Mix with a kitchen spoon until ingredients are combined; season with fresh ground black pepper and salt. Place the mixture in a buttered casserole and top with grated cheddar.
Place in oven and bake until cheese is browned and casserole is bubbling. Top with French-fried onions
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